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If
you like seafood; it’s almost guaranteed you will love the rainbow trout. It’s
widely farmed these days and easily available at the fish mongers and
super-markets.
A few years back I was in Paris
Actually, thinking about it 40 Euros (If I remember right... must have been excluding wine and dessert);
but then given the quality of food, the ambience and the trip down history's lane (Julia Child was here)… all compensated for the lightness
in my pocket. It’s been years now; and today as I was rummaging through my
photo albums, I remembered Paris
For
this recipe I am using:
Rainbow
trout fillets 2
Black
pepper, coarsely ground ¼ tsp
Sea
salt ¼
tsp (adjust to taste)
Butter 1
knob
French
beans, trimmed a good
handful
Pistachios,
chopped 1 tbsp
Vegetable
stock 70 ml
Mix
salad leaves (as you like) a few fistful
(rocket, baby spinach+ plum tomatoes)
§ Trim the ends of the beans. Keep the beans about 2 inch long. Blanche the the green
beans (3-4 mins; more if you like your veggies on the softer side). Drain them and set aside. Add a teaspoon of butter in a pan and sauté onion
and garlic till just about translucent. Tip in the green beans. Mix well to
coat beans with the aromatic butter. Add a splash of the vegetable stock and
cover. The beans should cook in about 3 minutes. At the end of the cooking time
taste for seasoning. Now tip in the chopped pistachios and sauté uncovered for
a minute or so or until the liquid evaporates. The beans should be crunchy but
not undone.
 |
| Rainbow trout: sunny side up! |
§
Next up, heat the remaining
butter in a flat skillet. Season the fish fillets with sea salt and pepper.
Once the butter turns foamy, place the fillets onto the skillet skin side down.
It should take about 3 minutes for the skin to crisp up. One trick that I can
share here is that, you need to lay your hand off the fish once it touches the
pan. Let the fish be… moving round the fillet in the pan during this process
will only lead to a soggy skin. Besides, the heat has to be constant at medium.
I usually fry skin side down for around 3 minutes; if you like make it 4
minutes… but it’s not entirely necessary. The cooking process doesn’t really
stop once you take the fish off the heat. On the contrary, over cooking fish
leaves it's flesh all rubbery. To keep the flesh side extra mosit while the skin is
crisping up; I drizzle a little olive oil on the top.
§
Flip the fish
carefully and cook the other side for another minute or so. Take the pan off
the heat and transfer the fish to a plate. Cover to keep the fillets warm.
§
This dish needs to be
savoured as soon as the fish is done. Quickly dish up. Make a mound of the green
beans, place a rainbow fillet on the top of the mound and drizzle it with the residual
butter from the skillet. Top it off with salad leaves.
The
dish looks good and tastes even better (more so because you know it’s very
healthy). [My photography skills doesn't do any justice to the real splash of colour on the plate :( ] I served it with sides of garlic bread… Yummy!!
Hope
you try this recipe out. Rainbow trout is quite a firm fish and takes flavours
well; however, being a fish lover, I like to keep the seasoning to bare
minimum. Besides, the sautéed bean with the pistachios gives a real crunch to
this dish. The salad with the plum tomatoes adds a bit of zing.
Dishing it up.....
 |
| Sautéed green beans with pistachios |
 |
| Fishy Top-up! |
|
| Pan-fried rainbow trout served with green beans and pistachios |
Bon
appetite!
………….The
Maverick Cook J
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