Seared Trout Recipe

Preheat and prepare

Preheat oven to 180°C (350°F). Butter a 20x20 cm (or similar) baking dish and rub the inside with the halved garlic clove; discard garlic or reserve for another use.

Slice potatoes

Using a mandoline or sharp knife, slice potatoes very thinly (about 2 mm / 1/16"). Keep slices uniform for even cooking; place in a bowl of cold water briefly to remove surface starch, then drain and pat dry.

Make cream mixture

In a saucepan, combine 400 ml heavy cream and 120 ml milk. Heat gently until steaming (do not boil). Stir in 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp freshly grated nutmeg. Remove from heat.

Assemble

Arrange a single overlapping layer of potato slices in the buttered dish, sprinkle a little grated Gruyère and season lightly, then continue layering until all slices are used. Pour the warm cream mixture over the potatoes to almost cover them. Scatter remaining Gruyère on top and dot with 2 tbs softened butter.

Bake

Cover loosely with foil and bake 45 minutes. Remove foil and continue baking another 20-25 minutes until top is golden and a knife slides easily through the potatoes. Let rest 10 minutes before serving.

Sweat leeks

In a medium sauté pan over medium-low heat, melt 2 tbs butter. Add sliced leeks and a pinch of salt. Cook gently, stirring occasionally, until softened and translucent, 10–12 minutes. Add minced garlic in the last minute and cook until fragrant.

Deglaze and simmer

Increase heat to medium, pour in 60 ml dry white wine to deglaze, scrape any fond, and simmer until most of the wine has evaporated, about 2–3 minutes.

Finish with cream

Lower heat to low and stir in 120 ml heavy cream and 1 tsp Dijon mustard. Simmer gently until thickened to a spoon-coating consistency, about 4–6 minutes. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1 tbs chopped chives off heat.

In a small bowl, combine 120 ml crème fraîche (or sour cream) with 1 tbs chopped dill, 1 tbs chopped chives, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth and refrigerate until ready to serve.

Whisk together 2 tbs olive oil, 1 tbs white wine vinegar, 1/2 tsp Dijon, 1/2 tsp honey, and 1 tbsp minced shallot. Season with 1/2 tsp salt and 1/4 tsp black pepper. Toss the frisée lightly in the dressing just before plating so leaves remain crisp.

Prepare fillets

Pat trout fillets very dry with paper towels. Season both sides with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Score skin lightly if the fillets are thick to prevent curling.

Heat pan

Heat a large nonstick or stainless steel skillet over medium-high until hot. Add 2 tbs olive oil and 1 tbs unsalted butter; when butter foams and oil shimmers, place fillets skin-side down, spacing them so they do not touch.

Sear

Press fillets gently with a spatula for 10–15 seconds to ensure skin contact. Cook skin-side down, undisturbed, until skin is crisp and the fish is cooked about two-thirds of the way through, about 4–6 minutes depending on thickness.

Finish

Flip fillets carefully and cook flesh-side for 30–60 seconds just to finish. Baste with pan juices for extra flavor. Transfer to a warm plate, squeeze lemon over the fish and let rest 1–2 minutes.

Plate

Spoon a generous portion of leek fondue onto each plate, add a slice or portion of pomme dauphinoise beside it, place seared trout on top or beside the fondue. Add a small mound of dressed frisée and a dollop of herbed cream. Serve immediately.