Roasted Rainbow Trout Recipe
espelette hollandaise, caramelized beets, crispy brussels sprouts, rye berries
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Ingredients
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Fish
Hollandaise Sauce
Vegetables
Grains
Method
Prepare the Rye Berries
Cook the Rye Berries
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of rye berries and a pinch of salt. Reduce heat and simmer for about 45 minutes or until tender. Drain and set aside.
Roast the Beets and Brussels Sprouts
Prepare the Vegetables
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45-60 minutes until tender. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
Prepare the Trout
Season and Bake
Preheat the oven to 375°F (190°C). Rub the trout with olive oil, salt, and pepper. Place them on a baking sheet and bake for about 20-25 minutes or until the fish flakes easily with a fork.
Make the Hollandaise Sauce
Prepare the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Stir in Espelette pepper and salt to taste.
Plate the Dish
Serve
On a plate, place a serving of rye berries, top with the roasted trout, and drizzle with the Hollandaise sauce. Add the caramelized beets and crispy Brussels sprouts on the side.
