Restaurants›Ella Dining Room & Bar›Grilled Riverence Farm Rainbow Trout Recipe

Grilled Riverence Farm Rainbow Trout Recipe

Inspired by Ella Dining Room & Bar
Time30m
Serves2

Sunchokes, Cured Leek Butter, Trout Roe

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare Sunchokes

Wash and peel the sunchokes. Cut them into thin slices and toss with olive oil, salt, and black pepper.

2

Cook Sunchokes

In a skillet, heat a tablespoon of olive oil over medium heat. Add the sliced sunchokes and sauté for about 10-12 minutes until golden and tender. Set aside.

3

Grill Trout

Preheat the grill to medium-high heat. Brush the trout fillets with olive oil and season with salt and black pepper. Grill the trout for about 4-5 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

4

Prepare Cured Leek Butter

In a small bowl, mix the cured leek butter until it is soft and creamy. You may add a pinch of salt if needed.

5

Serve

On a plate, arrange the sautéed sunchokes, place the grilled trout fillets on top, and garnish with a dollop of cured leek butter and trout roe. Squeeze fresh lemon juice over the top before serving.