Sauteed Sunburst Trout, Grilled Octopus & Grilled Shrimp With Roasted Pee-wee Potatoes, Sauteed Haricot Verts & Sherry Jus Recipe

Cooking Directions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Toss the pee-wee potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender.

2. 2

   Sauté the Trout

   In a skillet over medium heat, add 1 tablespoon of olive oil. Season the trout fillets with salt and pepper, and cook for 3-4 minutes on each side until golden and cooked through. Remove from the skillet and keep warm.

3. 3

   Grill the Octopus

   Preheat the grill. Brush the octopus with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until nicely charred and cooked through.

4. 4

   Grill the Shrimp

   Skewer the shrimp and brush with olive oil, garlic, salt, and pepper. Grill for 2-3 minutes on each side until pink and cooked through.

5. 5

   Sauté the Haricot Verts

   In the same skillet used for the trout, add the remaining olive oil and minced garlic. Sauté for 1 minute, then add the haricot verts and cook until tender, about 3-4 minutes.

6. 6

   Prepare the Sherry Jus

   In a small saucepan, bring the sherry vinegar to a simmer over medium heat. Reduce by half, then stir in chopped parsley and adjust seasoning.

7. 7

   Assemble the Dish

   On a large plate, arrange the roasted potatoes, sautéed haricot verts, trout, grilled octopus, and grilled shrimp. Drizzle with sherry jus before serving.