Rocky Mountain Rainbow Trout With Trout Roe
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4whole, head-on rainbow trout (about ¾ pound each), rinsed and patted dry
- 1tablespoon sumac powder
- 2teaspoons coarse sea salt
- 3tablespoons sunflower oil, plus more for drizzling (optional)
- ¼cup walnuts, toasted and chopped
- 1small bunch watercress (or other dark greens, such as arugula or spinach), for garnish
- ¼cup trout roe, salmon roe or paddlefish roe, for garnish
Nutritional analysis per serving (4 servings)
645 calories; 37 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 13 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 73 grams protein; 912 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Open the trout fillets and fan out like a book, lifting open both fillets to create an even, somewhat flat surface.
- Step 2
In a small bowl, mix together the sumac and salt. Season the trout on both sides with the sumac-salt blend.
- Step 3
Heat 1 tablespoon oil in a large cast-iron skillet over medium-high. Working in batches, add one trout at a time, flesh-side down, and cook undisturbed for 1 to 2 minutes. Flip the fish and cook until firm throughout, 1 to 2 more minutes. Transfer the trout to a warm plate, skin-side down, and tent with foil until all the fish is cooked. Repeat with the remaining oil and fish. (You only need 3 tablespoons oil: 1 tablespoon for each batch except the last, which won’t need it.)
- Step 4
Lightly drizzle the cooked trout with more oil, if desired. Garnish with walnuts and watercress; spoon the trout roe on top. Serve immediately.
Private Notes
Comments
We really enjoyed this. Our fish were farm-raised from the grocery store, so they did not have their heads. There was no trout roe available, so we used salmon roe. And we often find walnuts bitter, so I used pecans. We will make it again sometime when my husband catches fresh trout - when we can travel again!
This was a great recipe which we enjoyed a lot. Sean Sherman is amazing and I live his book The Sioux Chef. I'm traveling so i did not have access to sumac but per his book you can substitute with lemon. Toasting the walnuts is a critical step for flavor as well. I served the watercress on the side, but the whole dish came together well. I used the zest and juice from 1 lemon for 2 trout. Taste, the smoked trout roe is so mild, my experience previously being with salmon roe. If you can get trout roe go for it, different flavor profile. Walnuts were subtle as was the lemon. And paired well with the watercress and mesclun that I had dressed on the side with oil, vinegar, oregano, salt and pepper. Also served with a small yukon gold baked potato. Absolutely would make again for a special meal. Whole trout and smoked trout roe can be expensive.
I had six large trout fillets, not whole trout, and wanted to get dinner on the table quickly. They all fit on one rimmed sheet pan, so I put it across two burners at medium-low heat (to prevent buckling). Cooking took a bit longer, but the results were delicious. Served with sauteed spinach, instead of garnishing with raw greens, and fried potatoes.
I buy Caviart from Amazon, which is seaweed based "caviar" pearls and we like them better than the real thing!
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