Cast Iron Seared N.c. Trout Recipe

Cook farro

Rinse farro under cold water. In a medium saucepan, bring 3 cups stock to a simmer. Add farro, reduce heat to low, cover, and simmer until tender but chewy, about 20–25 minutes. If liquid is absorbed before farro is done, add up to 1/4 cup more hot stock or water.

Finish farro

When farro is cooked, drain any excess liquid. Return farro to the pan off heat. Stir in 1 tablespoon butter, 1 tablespoon olive oil, minced garlic, grated Parmesan, chopped parsley, salt and pepper. Taste and adjust seasoning. Keep warm until plating.

Salt eggplant (optional for bitterness)

If using large or older eggplant, sprinkle diced eggplant with a pinch of salt and place in a colander for 15 minutes, then rinse and pat dry. If young/small, skip this step.

Sauté vegetables

Heat 2 tablespoons olive oil in a sauté pan over medium-high heat. Add diced eggplant and cook, stirring occasionally, until beginning to brown, about 6–8 minutes. Add diced onion and celery and continue to cook until softened, about 4 minutes. Stir in minced garlic and tomato paste and cook 1 minute to deepen flavors.

Simmer caponata

Add diced tomatoes, red wine vinegar, capers, chopped olives, and sugar. Reduce heat to medium-low and simmer until mixture is thick and saucy, about 8–10 minutes. Stir in chopped basil, season with salt and pepper to taste. Remove from heat and keep warm or let come to room temperature (caponata is delicious slightly cooled).

Make basil oil

Blanch basil leaves in boiling water for 10 seconds, then transfer to an ice bath. Squeeze out excess water and roughly chop. In a blender or food processor, combine blanched basil, 1/2 cup extra-virgin olive oil and 1/4 teaspoon salt. Blend until bright green and smooth, about 30 seconds. Strain through a fine mesh sieve or chinois into a small container to produce a clear oil. Refrigerate briefly if not using immediately and bring to room temperature before drizzling.

Roast or blister peppers

Heat a skillet or grill pan until hot. Toss Sweety Drop peppers with 1 tablespoon olive oil and a pinch of sea salt. Sear in the hot pan, turning occasionally, until skins are blistered and peppers are tender, about 6–8 minutes. Remove to a plate and if using, sprinkle with lemon zest. Keep warm.

Prepare trout

Pat trout dry with paper towels. Season both sides and the cavity (for whole fish) lightly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust skin side with 1 tablespoon flour and shake off excess — this helps dry the skin for better searing.

Sear trout

Heat a large cast-iron skillet over medium-high heat until shimmering. Add 2 tablespoons neutral oil and let it heat until it just begins to smoke. Place trout skin-side down (or presentation side down for fillets) and press gently with a spatula for 20 seconds to ensure full contact. Cook without moving until skin is deeply golden and crisp, about 3–5 minutes depending on thickness. Flip carefully and add 2 tablespoons butter to the pan. Spoon melted butter over the fish while finishing on the other side for 1–2 minutes, basting to glaze. Cook until internal temperature reaches about 125–130°F (51–54°C) for moist trout, or until flakes easily with a fork.

Rest trout

Transfer trout to a warm plate and rest for 2 minutes. Finish with a squeeze of fresh lemon.

Divide Parmesan farro among 4 warm plates, making a small bed in the center of each. Spoon 2–3 tablespoons of eggplant caponata beside or on top of the farro (as desired). Place a seared trout on each bed. Arrange 3 Sweety Drop peppers per plate alongside.

Drizzle basil oil around the plate in a thin stream, and lightly drizzle 1/2 teaspoon aged balsamic vinegar over the caponata or near the fish for a touch of sweetness and acidity. Finish with an extra sprinkle of finely grated Parmesan on the farro or a few torn basil leaves if desired. Serve immediately with lemon wedges.