Seared Trout with Wild Rice and Grilled Corn | Cooking With Gas

Cooking With Gas
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SEARED TROUT

Jacque
Jacque Siegfried

Jacque Siegfried

NATV

Serves 2

Ingredients

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  • Seared Trout

    • 2 Trout filets
    • Salt to taste
    • Pepper to taste

  • Chimichurri

    • 2 cup chopped parsley (flat-leaf parsley)
    • 8 cloves garlic (chopped)
    • 6 green onions (chopped)
    • 6 teaspoons dried oregano
    • 2 tsp red pepper flakes
    • 12 tablespoons red wine vinegar
    • 6 teaspoon wild onion salt
    • 4 teaspoon fresh ground black
    • 2 ½ cups oil blend

  • Wild Rice

    • 3 Cups Stock
    • 1 Cup Wild Rice
    • Salt to taste
    • Pepper to taste

  • Grilled Corn

    • 2 Ears of corn
    • 1 Tablespoon oil or butter
    • 1 Cup red onions julienne
    • 1 Teaspoon garlic
    • Pinch of wild onion salt
DIRECTIONS

  • Seared Trout

    Pat the filets dry with paper towels.

    Lightly season both sides of the trout filets with salt and freshly ground black pepper.

    Place a skillet or cast-iron pan over medium-high heat.

    Add enough olive oil or butter to coat the bottom of the pan. Heat until the oil is shimmering or the butter is melted and slightly foamy.

    Carefully place the trout filets in the hot pan, skin-side down if they have skin. Lay the filets away from you to avoid splatters.

    Press down gently with a spatula to ensure even contact with the pan.

    Cook the filets without moving them for 3-4 minutes, or until the skin is crispy and golden brown.

    Flip the filets carefully with a spatula. Cook for an additional 2-3 minutes on the other side, or until the fish is opaque and flakes easily with a fork.

  • Chimichurri

    Add the chopped parsley, garlic, shallot, oregano, red chili (or crushed red pepper), red wine vinegar, salt and pepper.

    Emulsify with oil.

  • Wild Rice

    Rinse wild rice.

    Bring stock to boil

    Add rice and bring to simmer, cover and simmer for 35-45 minutes or until tender.

  • Grilled Corn

    Roast ears of corn on open flame on stove- set aside

    Shave corn

    Sauté onions and garlic in oil or butter until fragrant then add in roasted corn.