Trout Recipe

Prep trout

Pat the trout dry with paper towels. If using whole trout butterflied, check for any remaining pin bones and remove with tweezers. Place trout skin-side down on a tray.

Season

In a small bowl combine 3 tbs olive oil, lemon zest and half the lemon juice, chopped parsley, minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Brush the mixture on both sides of the trout (or on the fillets). Let rest 10 minutes to marinate while you prepare pickling liquid and aioli.

Grill

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan. Grill the trout skin-side down for 3–4 minutes until grill marks form, then flip carefully and grill 2–3 minutes more until flesh is opaque and flakes easily (internal temp ~125–135°F / 52–57°C for medium). Remove and rest 3 minutes. If using fillets, reduce time accordingly (2–3 minutes skin-side down, 1–2 minutes flip).

Portion

If you grilled whole butterflied trout, portion into sandwich-sized pieces that will fit on the Kaiser rolls (about one trout per roll or two halves). Squeeze a little fresh lemon juice over the cooked fish.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tbs sugar, 1 tsp kosher salt and optional peppercorns. Heat until sugar and salt dissolve and mixture is just simmering, then remove from heat. Pour hot brine over the onions, pressing to submerge. Let cool to room temperature (about 20–30 minutes), then refrigerate at least 15 minutes more. Can be made ahead and stored refrigerated for up to 2 weeks.

In a bowl whisk together 1 cup mayonnaise, 1 tbs lemon juice, 1 tsp lemon zest, 1 clove grated garlic, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper and 1 tsp olive oil until smooth. Taste and adjust seasoning or lemon for brightness. Chill until ready to assemble.

Toast Kaiser rolls: heat a skillet or griddle over medium heat and melt 2 tbs butter. Place cut sides of rolls down and toast until golden and crisp, about 1–2 minutes.

Assemble: spread a generous tablespoon (or to taste) of lemon aioli on both toasted roll halves. On the bottom half place a leaf of lettuce, a slice or two of tomato, then a portion of grilled trout. Top the trout with 1–2 tablespoons of quick pickled red onions (drained or with a little brine for extra tang). Close sandwich and press gently.

Serve: garnish with lemon wedges. Serve immediately while trout is warm. Optional: add extra parsley or cracked black pepper to finish.