Sunbrust Trout Recipe
Napa cabbage, grapefruit-vanilla bean emulsion
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Emulsion
In a small saucepan, combine the grapefruit juice and the seeds scraped from the vanilla bean. Heat over medium heat until slightly reduced, about 5-7 minutes. Remove from heat and slowly whisk in the olive oil until emulsified. Set aside.
- 2
Season the Trout
Pat the trout fillets dry with paper towels. Season both sides with salt and black pepper.
- 3
Cook the Trout
In a non-stick skillet, heat a tablespoon of olive oil over medium-high heat. Add the trout fillets, skin-side down, and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 2-3 minutes until cooked through. Remove from heat.
- 4
Sauté the Napa Cabbage
In the same skillet, add the remaining tablespoon of olive oil and the shredded napa cabbage. Sauté for 2-3 minutes until just wilted but still crisp. Season with a pinch of salt.
- 5
Plate the Dish
On each plate, place a serving of sautéed napa cabbage, top with a trout fillet, and drizzle the grapefruit-vanilla bean emulsion over the top. Garnish with chopped chives.
