Jul 14 2026
Restaurants›Jargon›Roasted Sunburst Farms Trout Recipe

Roasted Sunburst Farms Trout Recipe

Inspired by Jargon
Time1h
Serves4

(GF) black eyed pea succotash, shrimp bisque, popped sorghum, herb oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Trout

Black Eyed Pea Succotash

Shrimp Bisque

Popped Sorghum

Herb Oil

Method

Trout

  1. 1

    Roast the Trout

    Preheat oven to 400°F (200°C). In a baking dish, drizzle olive oil over the trout fillets. Season with salt, pepper, and lemon juice. Bake for 15-20 minutes until cooked through.

Black Eyed Pea Succotash

  1. 2

    Prepare the Succotash

    In a skillet, heat olive oil over medium heat. Add onion, garlic, and red bell pepper, sautéing until softened. Stir in corn and black-eyed peas, season with salt, pepper, and cilantro. Cook for 5-7 minutes until heated through.

Shrimp Bisque

  1. 3

    Make the Bisque

    In a pot, melt butter over medium heat. Add onion and garlic, cooking until translucent. Stir in shrimp, cooking until pink. Add tomato paste, then pour in vegetable broth. Simmer for 15 minutes, then blend until smooth. Stir in heavy cream, adding salt and pepper to taste.

Popped Sorghum

  1. 4

    Pop the Sorghum

    In a pot with a tight lid, heat olive oil over medium-high heat. Add sorghum grains and cover. Shake occasionally until popping slows down (about 5-7 minutes). Remove from heat and sprinkle with salt.

Herb Oil

  1. 5

    Prepare the Herb Oil

    In a blender, combine olive oil, fresh herbs, and garlic (if using). Blend until smooth. Strain if desired.

More from Jargon