Chef Carl Heinrich brings us a quick and easy way to make a top-notch trout paired with a zesty lemon marmalade.
Slow-baked rainbow trout with lemon marmalade
Ingredients for fish:
- 2 fillets rainbow trout – skin on, boneless
- 2 tbsp kosher salt
- 1 tsp sugar
- 1 tsp unsalted butter
- 1 tbsp finishing sea salt
Ingredients for marmalade:
- 6 lemons
- 1 cup sugar
Ingredients for vegetables:
- 20 green beans – each cut in 4
- 20 yellow beans – each cut in 4
- 8 small new potatoes – boiled and cut in half
- 2 tbsp vegetable oil
- 1 pinch chili flake
- 1 clove garlic – lightly crushed with your hand
- 20 pea sprouts for garnish
Method:
Mix the salt and sugar together and sprinkle it generously on the trout. Place in the fridge while you prepare the marmalade.
Peel the lemons and place the rind in a pot of water. Blanch for 1 minute.
Remove the rind and dice very small. Juice the remaining rind-less lemons and measure the amount of juice.
Put equal parts lemon juice, water and sugar into a pot. Add the diced rind and stir. Place on a medium heat and reduce until thick. Cool.
Rinse and pat dry the trout fillets. Grease a baking tray with the butter and place the fillets on the tray skin side up. Bake at a low heat — 200-225F — until the skin can be pulled away from the flesh with your fingers — it takes time! Approximately 15 minutes depending on the thickness of the fillet.
While the fish is cooking get a large saute pan very hot. Add the oil and heat until almost smoking. Add all of the cut beans, the chili flakes and the garlic. Saute for 30 seconds.
Add the potatoes and saute another 30 seconds.
Than add 2 tbsp water and cover to steam for 1 minute or until the beans are tender.
Spoon the beans and potatoes onto a plate.
Remove the skin from the fish and place on top of the beans.
Top with a spoonful of the marmalade and garnish with the pea shoots.
Makes 4 servings
Courtesy Carl Heinrich