Recipes Mains:

Grilled Filet of Trout with Sweet Corn, Avocado and its Smoked Roe

Anita Lo and Mary Attea, Annisa
Grilled Filet of Trout with Sweet Corn, Avocado and its Smoked Roe

Ingredients

  • 2 x 5.5 ounce fillet trout, skin on
  • salt and pepper
  • 2 ears corn, blanched on the cob, then kernels removed
  • 2 teaspoons lemon juice
  • 2 tablespoons finishing extra virgin olive oil
  • 3 large leaves opal basil, chiffonade
  • 2 teaspoons chopped chives
  • 3 ounces trout roe
  • 1/2 cup soaked hardwood chips
  • micro opal basil
  • 1 ripe Haas avocado
  • 2 tablespoons blanched and shocked and squeezed dry basil leaves
  • water to thin
  • lemon juice to taste
  • salt and pepper
  • 1 ripe Haas avocado, macedoine
  • 1 heaping tablespoon red onion, large brunoise
  • lemon juice to taste
  • salt and pepper

 

The Prep

  1. Smoke the roe: place on a small tray in a thin layer, then place on a large bed of salted ice. Follow the directions on your smoker to cold smoke the roe for 20 to 25 minutes, then chill.
  2. Make the avocado sauce: place the peeled avocado and the basil in a blender with a little water, salt and pepper. Puree until smooth, adding a little water to make a thick sauce, then season to taste with lemon juice, salt and pepper. Place in a squeeze bottle.
  3. Make the avocado salad: cut the avocado into small dice and add a heaping tablespoon of even smaller diced red onion. Season to taste with lemon juice, salt and pepper.
  4. Coat the trout filets with a little olive oil and season with salt and pepper on both sides. Grill, skin side down, until crisp, turning once 45 degrees to create a cross-hatching pattern. Remove just before the trout is cooked through. You shouldn’t have to turn it over—the residual heat will finish the cooking.
  5. Mix the corn salad: place the cooked kernels in a bowl and mix with the basil, chives, lemon, finishing olive oil, salt and pepper.  
  6. To serve, make a half ring of the corn salad on one side of the plate.  Dot with the roe, and then with the avocado sauce. Garnish with a few small opal basil leaves. Make a bed of the avocado salad on the other side of the plate and top with the grilled trout, spritzed with a little lemon juice.
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