Seared Rainbow Trout Recipe

Boil potatoes

Place potatoes in a large pot and cover with cold water by 2 cm. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15–20 minutes depending on size.

Drain and steam-dry

Drain the potatoes in a colander and return them to the hot pot off the heat. Let them sit, covered, for 2–3 minutes to steam-dry excess moisture.

Crush and season

On a work surface or in the pot, gently crush each potato with the bottom of a glass or a potato masher until roughly broken but still chunky. Return to the pot or a bowl, add 3 tablespoons butter and 60 ml heavy cream. Fold gently until combined but still textured. Stir in chopped chives, 1/2 teaspoon black pepper and adjust salt to taste. Keep warm while finishing the fish.

Blanch (if using whole greens)

If your greens are not pre-blanched, bring a pot of salted water to a boil and blanch the greens for 1–2 minutes until wilted, then transfer to an ice bath. Drain and squeeze out excess water, roughly chop to yield about 300 g.

Sauté aromatics

In a wide skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add minced shallot and sliced garlic and cook until softened and fragrant, about 1–2 minutes, taking care not to brown.

Finish greens

Add the chopped blanched greens to the pan, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss until heated through, 2–3 minutes. Finish with 1 teaspoon fresh lemon juice, taste and adjust seasoning. Keep warm.

Prepare kumquats

Remove seeds from kumquat slices and thinly slice. Place in a small bowl.

Emulsify dressing

Whisk together 1 tablespoon white wine vinegar, 1 teaspoon honey and 1/2 teaspoon Dijon mustard. Add the kumquat slices. Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness—add a touch more honey or vinegar as needed.

Prep trout

Pat trout fillets dry with paper towels. Season both sides lightly with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust the skin side and flesh-side with about 1 tablespoon flour each to promote crisping (shake off excess).

Heat pan

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter; heat until butter foams and just begins to brown.

Sear trout

Place trout fillets skin-side down in the skillet (work in batches if needed, do not crowd). Press gently with a spatula for the first 20–30 seconds to ensure even skin contact. Cook skin-side down for 3–4 minutes, until skin is deep golden-brown and crisp and the flesh is cooked about two-thirds of the way up.

Finish in pan

Flip fillets carefully and add remaining 2 tablespoons butter to the pan. Spoon the melted butter over the flesh as it cooks for an additional 45–90 seconds until just cooked through (flesh should flake easily and be opaque). Remove fillets to a warm plate and tent lightly with foil to rest for 2 minutes.

Divide the warm crushed potatoes among 4 plates, forming a small nest in the center of each plate.

Spoon a portion of the warmed winter greens beside or on top of the potato nest.

Place a seared trout fillet, skin-side up, on each plate atop the potatoes and/or greens.

Drizzle 1–1.5 tablespoons kumquat vinaigrette over each fillet and a little around the plate. Scatter extra kumquat slices and microgreens or baby herbs over the fish for brightness and texture.

Serve immediately while fish skin is crisp and potatoes are warm.