Tuesday, October 7, 2008

Seared Wild Trout with New Potatoes and Dijon Broth

Ok, this one is a definite keeper! The broth in this dish is absolutely amazing. My husband got the recipe from epicurious.com. He's subscribed to an RSS feed of theirs called Epicurious & NutritionData's Healthy Dinner Tonight. He made a few modifications, switched the salmon for trout and used about half the amount of ingredients it called for since there's only two of us. Here's our version, as best I could tell.

What you’ll need
New red potatoes, unpeeled
Olive oil
2 Wild trout filets
1 cup dry white wine
2 large shallots, thinly sliced
1 tbs apple cider vinegar
3/4 cups chicken broth
1 tbs tarragon
1 tbs dijon

What to do
Boil potatoes, about 12 minutes. Drain; cool. Cut potatoes in half.

Preheat oven to 400°F.

Heat oil in heavy large skillet over high heat. Season trout with salt and pepper. Place trout in skillet, flat side up. Cook until brown, about 4 minutes. Turn trout over and cook 2 minutes. Carefully arrange trout, flat side down, and scatter potatoes around.

Combine wine, shallots, and vinegar in saucepan. Boil until reduced to 1/2 cup, about 7 minutes. Add chicken broth, tarragon, and dijon. Bring just to boil. Pour hot broth over trout and potatoes. Bake until trout and potatoes are cooked through, about 20 minutes.

About 5 minutes before fish is done cooking, heat olive oil in heavy large pan. Add half of spinach to pan and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted.

Divide spinach among 2 bowls. Top each with 1 trout fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs or green onion and serve.

Total time, approximately 1 hour.


Teresa said...

Next time you have this I'd like to invite myself over for dinner!

Rachelle said...

you got it!