What's Happening at The Kitchen » Pan Roasted Steelhead Trout with Black Lentils and Verjus Beurre Blanc

Pan Roasted Steelhead Trout with Black Lentils and Verjus Beurre Blanc

Posted on Nov 11, 2014

Pan Roasted Steelhead Trout with Black Lentils and Verjus Beur Blanc
Feeds Four

 

Steelhead Trout
4 to 5 oz wild steelhead trout filets

 

Ingredients for Lentils:
 2 cups black or puy lentils
1/3 c small diced carrot
1/3 c small diced yellow onion
1/3 c small diced celery
3 cloves of garlic, sliced thin
2 tbl olive oil or butter
4 cups chicken or vegetable stock
Sherry vinegar TT
Salt TT
Large pinch of Chopped Parlsey

 

Preparation Procedure for Lentils 

In a heavy bottomed pot, sautee the vegetables and garlic over medium heat until tender. Add lentils and stir to coat in the fat. Then add the stock, bring to a boil, reduce heat to a simmer and cook, covered, about 20 minutes until lentils are tender. Check occasionally and add more liquid if the lentils are absorbing a lot. Add salt to taste, about a teaspoon of sherry vinegar and a good pinch of chopped parsley.

 

While the Lentils are Cooking, Prepare the Sauce:
2 c. white verjus
1 c. dry white wine
1 small shallot, sliced
One star anise
One bay leaf
One clove of garlic, smashed
10 black peppercorns

 

Combine all ingredients and reduce over low heat to a volume of 1/4 cup. Strain aromatics and return liquid to a pot.

 

Cut ½ lb of cold butter into small cubes

 

Over a very low heat whisk the butter into the reduction, cube by cube, to achieve an emulsion. When all butter has been added, remove the sauce from the burner, add the juice of 1 lemon, salt and pepper to taste and a good pinch of chopped tarragon.

 

We like to use wild steelhead trout or salmon with the skin on. Make sure it has been scaled, or if you prefer, purchase skinless fish.

 

In a large non stick or stainless steel pan, heat 2 tbl olive oil to the point of just smoking. Lay the fish skin side down into the pan and season the flesh generously with salt and pepper. Do not try to move the fish. The skin will release from the pan when it is crispy; about 3-4 minutes At that point, flip the fish onto the flesh side, add a knob of butter to the pan and cook a further minute for a medium rare to medium fish. If you like your fish more well done, another 5 minutes of cooking on the flesh side is good. Finish the fish with a squeeze of lemon.

 

Place the lentils on warm plates, place the fish skin side up on the lentils and generously spoon over the sauce.