Ocean Trout* Recipe
badger flame beets, pumpernickel spätzle, torpedo onion, smoked trout roe (gf/df/veg available)
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Ingredients
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Ocean Trout
Badger Flame Beets
Pumpernickel Spätzle
Torpedo Onion
Smoked Trout Roe
Method
Prepare the Ocean Trout
- 1
- 2
Cook the Trout
Heat a non-stick skillet over medium-high heat. Place the seasoned trout fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy, then carefully flip and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.
Prepare the Badger Flame Beets
- 3
Roast the Beets
Preheat the oven to 400°F (200°C). Wash and trim the badger flame beets, then wrap them individually in foil. Roast in the oven for about 45-60 minutes, until tender. Once cooled, peel the skins off and cut them into wedges.
- 4
Make the Pumpernickel Spätzle
- 5
Combine Ingredients
In a large bowl, mix the pumpernickel flour, all-purpose flour, and salt. Make a well in the center and add the eggs and water. Mix until a smooth batter forms.
- 6
Cook the Spätzle
Bring a large pot of salted water to a boil. Use a spätzle maker or large-holed colander to press the batter into the boiling water. Cook for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Sauté the Torpedo Onion
- 7
Assemble the Dish
- 8
Plate the Ingredients
On a plate, arrange a serving of pumpernickel spätzle, topped with the sautéed torpedo onion. Place the cooked ocean trout fillet on top, and finish with a garnish of roasted badger flame beets and a dollop of smoked trout roe.
