Pan-roasted Rainbow Trout Recipe

Prep and boil potatoes

Peel (optional) and cut potatoes into even 3 cm cubes. Place in a large pot and cover with cold salted water (about 1 tsp salt). Bring to a simmer and cook until very tender, about 15–20 minutes.

Infuse milk and garlic

Meanwhile, in a small saucepan combine milk, heavy cream, butter and whole garlic cloves. Warm over low heat until butter melts and garlic is fragrant; do not boil. Keep warm.

Drain and mash

Drain potatoes thoroughly and return to the warm pot over low heat for 1 minute to dry. Remove garlic cloves from the milk mixture and mash them into the warm milk/cream with a fork (optional for a subtle garlic flavor). Pass potatoes through a ricer or mash very fine.

Finish purée

Slowly add the warm milk-butter mixture to the riced potatoes, stirring until smooth and silky. Stir in lemon zest, lemon juice, salt and pepper. Adjust seasoning. Keep warm and cover until plating.

In a wide sauté pan over medium heat melt 20 g butter. Add the baby spinach in batches, tossing until wilted. Sprinkle sugar and salt, then cook 1–2 minutes more until just tender but still bright green. Finish with lemon juice and black pepper. Keep warm; the small amount of sugar gives a gentle frost-sweet note.

In a medium skillet over medium heat add the bacon lardons (no extra oil initially). Cook, stirring occasionally, until fat renders and lardons are crisp, about 7–10 minutes. Transfer lardons to paper towels to drain, reserving bacon fat in the pan.

Wipe most of the bacon fat from the pan, leaving about 1 tsp. Add 1 tbs neutral oil to the pan and toast the sliced almonds over medium heat, stirring constantly, until golden and aromatic, about 2–3 minutes. Remove almonds to a plate to cool. Combine toasted almonds with cooled bacon lardons; hold for garnish.

In a small saucepan add olive oil and thinly sliced red onion over low heat. Sprinkle sugar and a pinch of salt. Cook gently, stirring occasionally, until onions are very soft and slightly jammy, about 20–25 minutes. Stir in red wine vinegar near the end and cook 1–2 more minutes. Remove from heat and keep warm or at room temperature.

Pat trout fillets dry with paper towels. Season both sides lightly with salt and pepper. Lightly dust skin side (and flesh side if desired) with the 2 tbs flour and shake off excess.

Heat a large skillet (preferably heavy-bottomed or nonstick) over medium-high heat. Add 2 tbs olive oil and allow it to become shimmering but not smoking.

Place fillets skin-side down, pressing lightly with a spatula for 10–15 seconds to prevent curling. Sear undisturbed until skin is crisp and golden, about 3–4 minutes depending on thickness.

Flip the fillets carefully, add 20 g butter and the thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the fillets (basting) for 30–60 seconds until just cooked through (fish should flake easily but remain moist). Remove fillets to a warm plate and squeeze lemon over them.

Make the horseradish cream: in a small bowl combine prepared horseradish and sour cream or crème fraîche. Season with 1/2 tsp salt and 1/2 tsp pepper. Taste and adjust; add a few drops of lemon juice if desired.

Warm the capers briefly in the trout pan for 30 seconds in the residual butter/oil to brighten them (optional).

To plate: spoon a generous portion of lemon-garlic potato purée in the center of each plate. Arrange a small mound of frost-sweetened spinach beside the purée. Place a trout fillet skin-side up partially over the purée. Scatter bacon lardons and toasted almonds over the spinach and around the fish. Add a spoonful of confit onions near the fillet, and dot or smear a small quenelle of horseradish cream. Finish with warm capers, a squeeze of lemon, and a sprinkle of chopped parsley if using.

Serve immediately while trout skin is crisp and purée is warm.