Hearth Roasted Sunburst Trout Recipe

ENTREES

1. 1

   Prepare the Root Vegetables

   Preheat your oven to 400°F (200°C). Peel and chop the root vegetables into even-sized pieces. Toss them with olive oil, salt, and black pepper in a large bowl.

2. 2

   Roast the Vegetables

   Spread the seasoned root vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and caramelized, stirring halfway through for even cooking.

3. 3

   Cook the Collard Greens

   While the root vegetables are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped collard greens and a pinch of salt, and cook for about 5-7 minutes until wilted and tender.

4. 4

   Prepare the Beurre Blanc

   In a saucepan, combine the aged sorghum and apple cider. Bring to a boil over medium-high heat, then reduce the heat and simmer until reduced by half, about 10 minutes. Lower the heat and whisk in the butter gradually until the sauce is smooth and emulsified. Season with salt and pepper to taste.

5. 5

   Cook the Trout

   Season the Sunburst trout fillets with salt and black pepper. In a large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Place the trout fillets skin-side down and cook for about 3-4 minutes until the skin is crispy. Flip the fillets and add lemon slices to the skillet.

6. 6

   Finish Cooking the Trout

   Transfer the skillet to the oven and cook for an additional 5-7 minutes, or until the trout is cooked through and flakes easily with a fork.

7. 7

   Plate the Dish

   On each plate, arrange a portion of roasted root vegetables and a serving of sautéed collard greens. Place a trout fillet on top and drizzle with the aged sorghum-apple cider beurre blanc. Serve immediately.