Behind the Recipes
Pan-Seared Trout over Roasted Market Vegetables by Chef Leah Cohen
Makes 1 serving
INGREDIENTS:
1 Trout fillet
4 green patty pan squash
4 yellow patty pan squash
4 fingerling potatoes
3 orange baby carrots
3 yellow baby carrots
1 tsp. scapes, sliced
1 tsp. shallots, sliced
2 tbsp. chicken stock
2 tbsp. butter
1 clove of garlic, minced
3 sprigs of thyme
1 tbsp. tarragon
1 tsp. mint
Olive oil
Vinaigrette:
Juice of 2 lemons
2 sprigs of thyme
1 tbsp. of chopped tarragon
Olive oil
Salt to taste
PREPARATION:
1. Prior to making this dish, coat all of the vegetables in the vinaigrette above and roast for 30 minutes.
2. Heat two medium saucepans simultaneously.
3. Make sure the fish pan is "smoking hot"; then add 1 tsp. of olive oil. Place trout in pan, skin side down. Do not move it around, let it cook for 4-5 minutes. You should see the fish turn white.
4. While the trout is cooking, prepare the other saucepan so that it is "smoking hot." Add 1 tbsp. of olive oil. Then add your scapes, shallots, baby carrots, patty pans and half of your clove of garlic. Sauté for a few seconds then add your chicken stock and half of the butter. Add your fresh herbs at the very end to keep their freshness.
5. Plate your vegetables. Flip your fish over and by now it should be cooked through (4-5 minutes). At the end of the pan roasting add the rest of your butter and the rest of your garlic. Baste a few times, and plate your fish skin side up.
6. For extra flavor, add a little olive oil to the finished dish.
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