Trout & Mint Pilaf
Award-winning chef and owner of Alabama's Bottega Restaurant and Cafe, Frank Stitt, joins Martha to prepare roasted trout with dill and lemon and butter bean with mint pilaf. Part 1.
Roasted Trout with Dill and Lemon
Watch the Video
Trout & Mint Pilaf
Award-winning chef and owner of Alabama's Bottega Restaurant and Cafe, Frank...
Watch the Video
Trout & Mint Pilaf
Award-winning chef and owner of Alabama's Bottega Restaurant and Cafe, Frank...
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The Martha Stewart Show, February Winter 2009
- Yield serves 4
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Ingredients
- Unsalted butter, for baking sheet
- 4 whole boneless rainbow trout
- Sea salt and freshly ground black pepper
- 1 bunch fresh dill
- 8 thin slices lemon
- 2 cups watercress leaves
- 4 radishes, thinly sliced
- 1/2 cup coarsely crumbled feta cheese
- 1/4 cup walnuts, toasted and coarsely chopped
- 2 tablespoons Sherry Vinaigrette
- 1/4 cup creme fraiche
Directions
- Preheat oven to 500 degrees with a rack set in upper third of oven.
- Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
- Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.
Kyocera - makes this and they should be online or any good kitchen store.
I made this last night - Whole Foods had deboned fillets vs. the whole fish. I simply salt and peppered both sides of the fish and placed the lemon and dill on the top. I used my bbq with a lodge grill pan - got that really hot and seared the trout skin side down. This was fantastic, light and good for you.
I can't find the mandoline at Williams-Sonoma.com. Is this an item that they only sell in their stores?
At Williams Sonoma : Hand Held Japonese ceramic blade mandoline that Martha was using on the show.
Francaise
Williams-Sonoma carry a hand held Japonese ceramic mandoline like Martha was using.
Francaise
Does anyone know where I can find the hand held mandolin that Martha was using when she sliced the radishes?
might be better over the grill
easy flavorful but not my fave - make sure the oven is pre-heated for at least 30 minutes - to really insure a steady high heat and yield the right level of crispness