Seared Trout w/ Bacon-Sherry Beurre Blanc
Ingredients
For Beurre Blanc Sauce
- enough canola oil to coat pan
- 2 strips thick-cut bacon, cubed
- 1 shallot, thinly-sliced
- 2 tbsp aged sherry vinegar
- 2-3 tbsp veal stock (or beef stock)
- 2 sprigs thyme
- 1-2 sticks butter, cut into tbsp-sized pieces, room temperature
- pinch of salt (optional)
For Trout
- 2 rainbow trout fillets
- salt & pepper for seasoning
- canola oil to coat pan
For Vegetables
- 1 tbsp canola oil
- 3-4 asparagus spears, ends trimmed & blanched*
- 3-4 shiitake mushrooms, blanched*
- 3-4 garlic scapes, blanched*
- salt & pepper for seasoning
How-to
Make Sauce
- Coat pan with canola oil over medium-high heat
- Add bacon and cook until browned, 2-3 minutes
- Add shallots and sherry vinegar, reduce by ½ which should take about 1 minute
- Add veal stock and thyme, reduce by ½, about 1 minute
- Whisk in butter slowly, over low heat, 1 tbsp at a time. Keep an eye on the heat - too high will cause the sauce to break
- Remove from heat and strain. Taste and add salt if necessary
- Keep warm until use (but not over direct heat, or the sauce will break). It will hold for about 30-45 minutes
Cook Fish
- Season fish with salt and pepper. Heat cast iron pan over medium-high heat, and add just enough canola oil to lightly coat the bottom of the pan
- Place fish in pan skin-side down. The ends of the fish will start to curl, but resist the temptation of pressing it flat with a fish spatula. Allow it about 15 seconds in the pan before pushing it down firmly
- Cook 4-5 minutes without flipping. Fish should look almost cooked through. Meanwhile, start vegetables
Sauté Vegetables
- *To blanch vegetables, set a pot of salted water to a boil. Have a bowl of ice water ready. Boil asparagus 2 minutes, garlic scapes and shiitake mushrooms 1 minute. Remove to ice bath to “shock” and chill. Remove and set aside for sautéing
- Coat pan with canola oil over medium-high heat. Add vegetables and sauté 2 minutes. If vegetables start to color, reduce heat
Finish Fish & Serve
- Flip, and “kiss” the topside of the fish for 5 seconds
- Remove to paper towel-lined plate
- Place vegetables on plate, top with fish and add beurre blanc sauce