Nc Mountain Trout Recipe

Toast and blend

Lightly toast the stemmed red chiles in a dry skillet over medium heat for 30–60 seconds until fragrant (do not burn). Transfer to a blender or food processor and add smoked paprika, garlic clove, red wine vinegar, lemon juice, honey (if using), and kosher salt.

With the motor running, stream in the 3 tablespoons olive oil until the mixture emulsifies into a smooth sauce. Taste and adjust salt, vinegar or honey to reach a bright, balanced spicy-sour flavor. Set aside at room temperature.

Par-cook potatoes

Place the baby potatoes in a medium pot, cover with cold water and add 1/2 teaspoon salt. Bring to a boil and simmer until just tender when pierced with a knife, about 10–12 minutes depending on size. Drain and let steam-dry for 2 minutes.

Sear potatoes

Heat 1 tablespoon olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering. Add the par-cooked potatoes cut-side down and press slightly. Sear without disturbing until deeply golden and crisp, about 4–5 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper, toss, and remove to a plate.

Char broccolini

In the same skillet, add the remaining 1 tablespoon olive oil and the broccolini. Cook over medium-high heat, letting the stems contact the pan so they char in spots, about 3–4 minutes. Add the minced garlic and red pepper flakes, sautéing 30–45 seconds more until fragrant. Return potatoes to the pan and toss to combine and warm through. Keep warm while you cook the trout.

Prep trout

Pat trout fillets dry with paper towels. Season both sides and the skin lightly with 1 tsp kosher salt and 1 tsp black pepper (divide between fillets). Zest the lemon over the fillets and rub with 2 tbs olive oil so they are evenly coated.

Sear trout skin-side down

Heat a clean large skillet (preferably nonstick or cast iron) over medium-high heat until hot. Add a thin film of oil if needed. Place the trout fillets skin-side down and press gently with a spatula to ensure even contact. Cook without moving until the skin is crisp and releases easily, about 4–6 minutes depending on thickness.

Finish cooking

Flip the fillets and cook flesh-side for 30–90 seconds just to finish (internal temp ~125–130°F / 52–55°C for medium). Remove from skillet and transfer to a plate to rest for 2 minutes. Squeeze a little lemon juice over each fillet.

In a small bowl toss the arugula with 1 tsp extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp pepper. Toss lightly and divide onto two plates as a bed for the trout and vegetables.

Divide the charred broccolini and potatoes between the two plates on top of the arugula. Place a trout fillet on each plate, skin-side up, over the vegetables.

Spoon 1–2 tablespoons of the piri piri sauce over each fillet (adjust to taste) and drizzle a little extra around the plate for heat. Garnish with lemon wedges and microgreens or parsley. Serve immediately.