Pan-roasted steelhead trout with wild rice pilaf, sauteed Swiss chard and pickled curried onions
ByronTalbott · ♥ 308 likes · 6.5K views · 7 min video
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Read about fillet in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ cup white onion
- 1 tbsp madras curry
- 4 tbsp white wine vinegar
- 2 tbsp onions
- 2 tbsp garlic
- ½ cup egg noodles
- ½ cup wild rice
- 2 fillets steelhead trout
- 2 cloves crushed garlic
- 1 bunch Swiss chard
- salt
- black pepper
Thinly slice the white onion. Mix with a good pinch of salt, madras curry, black pepper and white wine vinegar to just cover. Cover with plastic touching the onions and set aside.
- butter
Mince onion and garlic. Lightly brown a good amount of butter, then add the garlic, onions and a little vadouvan.
- vadouvan
- chicken stock
Add the egg noodles (or orzo) and toast them, then add the wild rice and chicken stock to cover plus about half an inch.
- salt
- fresh rosemary
- thyme
- ½ whole bay leaf
Season with a good pinch of salt; add fresh rosemary, thyme and about half a bay leaf. Bring to a simmer, cover and cook 15 to 20 minutes until the rice is tender.
- salt and pepper
Skin the trout and remove as much of the bloodline as possible. Season with salt and pepper.
- oil
Heat the pan on medium to high with a good amount of oil, to just before it smokes, and pan roast the trout about three minutes per side.
- butter
Add crushed garlic and a little knob of butter and baste the top. Take off at medium rare; it rests to medium on the tray.
- olive oil
- salt, pepper
- lemon juice
Saute the chard stem ends first in a good amount of olive oil over medium heat, then add the leaves whole. Season with salt, pepper and a squeeze of lemon juice and cook until wilted, keeping their shape.
Plate the wild rice pilaf, set the trout on it, pour the pan drippings over, add pickled onion on the side and garnish with chives.
Plating