WINTER SALE - 10% OFF EVERYTHING - Code: WINTER10

Red Trout with Asparagus & Crème Fraîche Sauce | Recipeish | Gustus Vitae

Yield: Serves 2.
Time Estimate: 30.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

It's not that often that a show-stopper of a dish can come together in under 30 minutes, and this exquisite meal for two is proof that delicious doesn't have to equal difficult.

Everything here is handled with a light touch, so the freshness of the ingredients is extra important - in-season, snappy asparagus and wild caught trout take this supper from excellent to extraordinary. 

Ingredients

      Directions
      • Preheat oven to broil, and begin cooking forbidden rice per rice cooker instructions.
      • Remove skin from trout fillets, and cut width-wise into 3" wide sections.
      • Rinse asparagus, snapping off the bottom of the stalks where they break naturally.
      • In a medium bowl, toss together asparagus, 3 Tbs olive oil, Extra Fancy Veggie Seasoning, and Green Goddess Seasoning. Arrange on a rectangular ceramic tart dish, like this handsome one from Emile Henry.
      • In another medium bowl, combine trout, 3 Tbs olive oil, Rosemary Sea Salt, and Pacific Seafood Seasoning. Coat, then arrange on top of asparagus.
      • Divide 2 lemons into 4ths, and arrange around the perimeter of the tart dish.
      • Lightly sprinkle Zesty Lemon Cane Sugar atop the trout segments.
      • Pop in the oven, uncovered, for 12 minutes.
      • While this is broiling, combine crème fraîche, Taste of Bordeaux, and French Onion Seasoning in a small bowl, and juice in two lemons.
      • Rinse and mince spring onions, reserving about 2" of the green ends intact. Slice into thin blades, and reserve.
      • Rinse and pat dry parsley, rough chopping and discarding stems.
      • Add parsley and minced green onion to the crème fraîche sauce, and reserve.
      • Remove tart dish from the oven.
      • Plate forbidden rice, then asparagus spears, topping with broiled trout.
      • Garnish with roasted lemon wedges, then arrange green onion blades atop, and finish with the zest of remaining lemon.
      If you'd like to acquire this handsome rectangular tart dish, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.