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

Anita Lo and Mary Attea, Annisa

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  • 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.