Red Trout Recipe

Prepare and season fillets

Pat the red trout fillets very dry with paper towel. Season both sides lightly and the skin with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, dividing evenly.

Pan-sear fillets

Heat a large skillet over medium-high heat until hot. Add 2 tbs neutral oil and swirl. Place fillets skin-side down in the pan, spaced apart. Press gently with a spatula for 15 seconds to prevent curling. Sear skin-side down for 3–4 minutes until skin is crisp and releases easily. Flip the fillets and add 1 tbs unsalted butter; spoon the melted butter over the fish and cook 30–90 seconds more until just cooked through (internal temp ~125–130°F / 52–54°C) depending on thickness. Remove to a warm plate and keep loosely tented while you finish the vinaigrette.

Toast hazelnuts

Preheat a small dry skillet over medium heat. Add 3 oz hazelnuts and toast, shaking the pan frequently, until skins blister and nuts are fragrant and golden, 5–7 minutes. Transfer to a clean towel, wrap and rub to remove loose skins. Coarsely chop half of the nuts and reserve the rest for garnish.

Make vinaigrette

In a bowl or small jar, combine 1 fl oz fresh mandarin juice, 1 tsp mandarin zest, 1 tbs sherry vinegar, 1 tsp light soy sauce, 1 tsp fish sauce (garum substitute), 1 tsp honey, 1 tsp Dijon mustard, 2 tbs finely minced shallot, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Whisk briefly to dissolve the mustard and honey. Slowly drizzle in 4 tbs extra-virgin olive oil while whisking (or place all ingredients in a jar, add oil, and shake vigorously) to emulsify. Stir in the coarsely chopped toasted hazelnuts. Taste and adjust balance with a little more mandarin juice for brightness, honey for sweetness, or salt/soy for savoriness.

Assemble the plate by placing a small bed of microgreens or baby arugula (if using) in the center. Spoon a little of the vinaigrette across the greens and a bit on the plate where the fish will rest.

Place a warm trout fillet on the dressed greens. Spoon additional vinaigrette over the top of each fillet (about 1–2 tbs per fillet) so the hazelnut bits adhere. Scatter the reserved chopped toasted hazelnuts and chopped parsley over the fish. Add optional mandarin segments around the plate for extra brightness.

Serve immediately while the fish skin is still crisp. Provide any remaining vinaigrette on the side for drizzling.