Trout with Insalata Cruda and Tomato Vinaigrette
By LeeBoruchow
Trout is one of those fish that if someone serves it to me without crispy skin, the whole dish is destined to be a disaster.
- 4
Ingredients
- 4 whole trout 14 to 16 ounces each, de-boned, de-pinned and butterflied
- 2 whole parsley roots
- 2 yellow carrots
- 2 large whole radishes, of any color
- 1 medium green zucchini
- 1/4 cup packed whole, fresh Italian parsley leaves
- 1 cup small heirloom cherry tomatoes
- 8 large, whole basil leaves, cut in chiffonade
- 1/2 teaspoon basil seeds, bloomed
- 2 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil, plus additional olive oil for sauteeing
- Kosher salt and freshly ground pepper to taste
Preparation
Step 1
Lay the tout, skin side down, on a paper towel to drain and dry while you prepare the vegetables.
Peel the outer skin off the parsley root and the carrot. Using the peeler, make long, curly shaves of both vegetables. You can alternatively use a mandolin to make long, thin shavings.
Slice the radishes as thinly as possible using a sharp knife, or make rounds with the mandolin, then stack them and cut into thin, julienned sticks. Do the same with the zucchini, slicing it thin and then cutting the slices into long sticks. Place all of the prepared vegetables in a medium bowl and add the parsley leaves.
In separate bowl, whisk together the vinegar, ½ cup of olive oil and the basil leaves with salt and pepper to taste. Cut the cherry tomatoes in quarters and add them to the vinaigrette along with the basil seeds. Allow the mixture to sit while you prepare the trout.
Heat enough olive oil to completely cover the bottom of a10-inch sauté pan. Season the trout with salt and pepper and sauté, 2 at a time, skin side down, for 3 minutes, or until the fish is cooked almost completely through. Using a wide spatula, flip the trout and cook for 30-45 seconds more. Drain the trout on fresh paper towels and keep warm.
Toss the vegetables with the vinaigrette, and taste to adjust seasoning. To serve, divide the vegetables on 4 heated plates, topping each with each serving of trout (2 fiilets). Drizzle the remaining vinaigrette over the trout and around the plate.