Yakitori Grilled Rainbow Trout
This simple-yet-elegant main course is a real stunner. The briny olives and sweet Cara Cara oranges add welcome brightness to the simply prepared fresh trout. If you can’t find Cara Cara oranges, Navels will work in a pinch.
30 grams golden raisins
50 grams Cerignola olives, pitted and cut into a small dice
2 Cara cara oranges
1 teaspoon orange zest
juice of ½ a lemon
4 grams caper powder
1 teaspoon finely chopped fresh mint
1 tablespoon finely chopped fresh parsley
60 grams extra virgin olive oil
10 fillets rainbow trout, skinned and pin bones removed
grapeseed oil, as needed
chervil, to garnish
3 thinly sliced radishes, to garnish
1. Preheat the oven to 200°F.
2. To make the olive vinaigrette, place the golden raisins in a small bowl, cover with boiling water, and allow to steep and rehydrate in a warm place.
3. Segment oranges and cut them into approximately the same size as the olive dice.
4. In a small mixing bowl, whisk together lemon juice, orange zest, caper powder, and extra virgin olive oil to make a vinaigrette.
5. Combine diced citrus and olives and drained, rehydrated raisins in a bowl; fold in the vinaigrette and set aside while you cook the fish. Add the chopped mint and parsley just before plating.
6. To cook the trout, heat a medium sized sauté pan with a splash of grapeseed oil until the oil becomes translucent and runs freely in the pan.
7. Add trout fillets and cook on one side until the fish is almost done.
8. Carefully flip the fish and allow it to cook briefly on the other side. Remove from the pan and keep warm in the oven until you have cooked all the fish.
9. To finish, place each fillet on a plate, drizzle over some of the olive/citrus vinaigrette (don’t forget the fresh herbs!), and garnish with sliced radishes and chervil leaves.
Originally featured in A goop x Net-a-Porter Midsummer Dance Party