Roasted Mt Lassen Trout Recipe

Preheat the oven to 425°F (220°C). Line a sheet pan with parchment or lightly oil it.

Pat trout fillets dry with paper towels. Rub both sides with olive oil, then season with sea salt and freshly ground black pepper. Drizzle with lemon juice and tuck thyme sprigs around the fillets.

Roast in the preheated oven for 8-12 minutes, depending on thickness, until the flesh is opaque and flakes easily when tested with a fork.

Melt butter in a saucepan over medium heat. Add onions and cook gently, stirring often, until very soft and translucent but not browned, about 8-12 minutes.

Add stock, then cream and milk. Simmer gently for 8-10 minutes to blend flavors and reduce slightly.

Purée the onion mixture with an immersion blender until smooth. Strain through a fine sieve for extra smoothness. Season to taste with salt and white pepper.

Shave the fennel bulb into very thin ribbons using a sharp knife or mandoline.

In a large bowl, combine fennel ribbons with pea shoots.

Whisk together lemon juice and olive oil, then season with a pinch of salt and pepper. Toss the salad with the dressing just before serving.

Spread a spoonful of soubise on each plate as a base.

Place a roasted trout fillet on top, skin-side up or down based on preference.

Pile the shaved fennel and pea shoot salad alongside the trout. Finish with a light drizzle of olive oil and a squeeze of lemon if desired.