Try this recipe in the prime of rainbow trout season for a fresh catch of the day meal. (Tom Minchella photo)
December 12, 2018
By Tom Minchella
Print Recipe
Serves: 2 Prep time: 30 minutes Cook time: 10-15 minutes
Brussels Sprouts Ingredients:
1 pound Brussels sprouts ¼ pound bacon, diced 1 cup sliced shitake mushrooms 1 small red onion, peeled and sliced Kosher salt Freshly ground black pepper Rainbow Trout Ingredients:
2 rainbow trout fillets, about 1 pound each 1 lemon 2 tablespoons olive oil 1 small bunch thyme Kosher salt and freshly ground black pepper
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Almond Brown Butter Ingredients:
4 tablespoons butter ¼ cup sliced blanched almonds, toasted ½ lemon
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Directions:
Rinse Brussels sprouts with cold water. Peel and discard outer layers, slice in half. Prepare a pot of ice water to shock Brussels sprouts after cooking. Boil 3 quarts of water, then simmer. Place Brussels sprouts into simmering water and cook until they are soft, about 10-15 minutes. Remove from pot and place in an ice bath to cool. When cool, drain them in a colander. Set aside. Place bacon in a cast-iron skillet and cook over medium heat until crisp. Add shitake mushrooms and sliced onion; cook while stirring for 5-6 minutes. Add Brussels sprouts and cook until heated throughout. Season with salt and pepper. Set aside and cover to keep warm. Preheat oven to high. Drizzle trout with olive oil; season inside and out with salt and pepper. Place trout on a roasting pan. Top with lemon slices and fresh thyme. Bake trout for 10-15 minutes or until flesh looks opaque. While the trout is baking, prepare almond brown butter by heating a skillet over medium-high heat. Slice butter and place in pan. Swirl the pan until it begins to brown and foam, about 2-3 minutes. Squeeze lemon into the butter and add the almonds. Spoon Brussels sprouts onto a serving dish. Place trout on top. Drizzle both with almond brown butter. Serve.
