Pan-seared Ruby Trout Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Whipped Potatoes

   Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Make the Whipped Potatoes

   Add minced garlic, butter, and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.

3. 3

   Cook the Braised Greens

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the greens and sauté until wilted and tender. Season with salt and pepper. Add the artichoke hearts and heat through. Set aside.

4. 4

   Pan-Seer the Ruby Trout

   Season the trout fillets with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until cooked through.

5. 5

   Prepare the Lemon Beurre Blanc Sauce

   In a saucepan, combine white wine and lemon juice. Simmer until reduced by half. Remove from heat and whisk in butter until emulsified. Season with salt and pepper.

6. 6

   Plate the Dish

   On each plate, spoon a portion of garlic whipped potatoes, top with braised greens and artichoke hearts, and place the trout fillet on top. Drizzle with lemon beurre blanc sauce before serving.