NORR Kitchen's ocean trout with pole beans, zucchini, pistachio vinaigrette and sweet and sour pomegranate takes the Oregon trout to another level.
Place pomegranate juice in a small saucepan over low heat to reduce it to 1 cup. Place in the refrigerator to cool. Place pomegranate juice in a blender along with the Champagne vinegar. Blend until well combined. Continue to blend while slowly sheering in the Ultratex 3 or xanthan gum to avoid clumping. Continue to blend on medium-high setting until the mixture is smooth and has thickened to a pudding-like consistency.
Remove from the blender using a rubber spatula and set aside.
Combine all ingredients in a small mixing bowl and lightly season with kosher salt. Set aside at room temperature until serving. Note: it is best to make this right before serving to keep the pistachios from getting soft, but can be made ahead of time if desired.
In a large, non-stick skillet over medium-high heat add a generous amount of grapeseed oil. Dry the trout filets well with a paper towel and generously season both sides of the filet with kosher salt and white pepper.
Place the trout into the pan, skin side down, and gently press flat with a fish spatula to ensure a crispy skin. Reduce heat to medium-low. Cook for 4 minutes, then turn it over and cook for 3 to 4 minutes.
In a second pan, over medium-high heat add a small amount of grapeseed oil and add shallots and garlic, letting them sweat until translucent and aromatic. Add the beans and zucchini and sauté until tender. Reduce heat to medium and add stock, reducing it by three quarters.
Remove from heat and add butter, and swirl the pan until the butter is melted and combined with the reduced stock. Season with salt.
Pool 2 tablespoons of the sweet and sour sauce onto the plate at the far end and drag all the way to the other end using the side of a spoon. Place a pile of the pole beans and zucchini, and place the fish on top of the beans, skin side up. Top with a generous amount of the pistachio vinaigrette and pomegranate seeds.
Ingredients
Directions
Place pomegranate juice in a small saucepan over low heat to reduce it to 1 cup. Place in the refrigerator to cool. Place pomegranate juice in a blender along with the Champagne vinegar. Blend until well combined. Continue to blend while slowly sheering in the Ultratex 3 or xanthan gum to avoid clumping. Continue to blend on medium-high setting until the mixture is smooth and has thickened to a pudding-like consistency.
Remove from the blender using a rubber spatula and set aside.
Combine all ingredients in a small mixing bowl and lightly season with kosher salt. Set aside at room temperature until serving. Note: it is best to make this right before serving to keep the pistachios from getting soft, but can be made ahead of time if desired.
In a large, non-stick skillet over medium-high heat add a generous amount of grapeseed oil. Dry the trout filets well with a paper towel and generously season both sides of the filet with kosher salt and white pepper.
Place the trout into the pan, skin side down, and gently press flat with a fish spatula to ensure a crispy skin. Reduce heat to medium-low. Cook for 4 minutes, then turn it over and cook for 3 to 4 minutes.
In a second pan, over medium-high heat add a small amount of grapeseed oil and add shallots and garlic, letting them sweat until translucent and aromatic. Add the beans and zucchini and sauté until tender. Reduce heat to medium and add stock, reducing it by three quarters.
Remove from heat and add butter, and swirl the pan until the butter is melted and combined with the reduced stock. Season with salt.
Pool 2 tablespoons of the sweet and sour sauce onto the plate at the far end and drag all the way to the other end using the side of a spoon. Place a pile of the pole beans and zucchini, and place the fish on top of the beans, skin side up. Top with a generous amount of the pistachio vinaigrette and pomegranate seeds.
