If you need a simple, healthy recipe that delivers a phenomenal presentation, this is the perfect one. It is #InstagramWorthy.
Things have been super busy lately which means I haven’t been able to cook as much as I would like to. Cooking is something that is therapeutic for me, so if I’m not able to cook for a few days and have a homemade dinner, I start to feel somewhat anxious. Fortunately, my boyfriend and I were able to cook a great meal this past weekend and he really knocked this one out of the park with his creative ideas. I love it when he cooks for me because our styles are somewhat different so I’m always learning new things from him. I can’t express how delicious and well composed this dish is. The sweet and tangy beet puree pairs so well with the tart, pickled fennel. The flavors balance each other out so well and it just makes for a stunning plate.
For this recipe you will need:
4 (6 oz.) Rainbow Trout filets, skin on
4 Tbsp avocado oil
2 Tbsp olive oil
6 small to medium sized beets, roasted
1 cup plain Greek yogurt
1 Tbsp honey
1 fennel bulb, very thinly sliced
1 cup champagne vinegar
1/2 cup granulated sugar
1 Tbsp black peppercorns
1 bunch kale
Salt and Pepper to Taste
First, preheat the oven to 400 degrees F. Toss the beets with 2 Tbsp olive oil and a pinch of salt and pepper. Roast in the oven for about an hour or until fork tender. Transfer the roasted beets to a food processor or blender and combine with the Greek yogurt and honey. Puree until smooth. Season with salt and pepper to taste.
While the beets are roasting, combine the champagne vinegar, sliced fennel, sugar, and black peppercorns in a small sauce pan. *This is a simple pickling method that makes the world of difference in flavor.* Cook on medium heat until the fennel is tender and pickled about 30-45 minutes. Strain from the pickling liquid and set aside.
Using a paper towel, pat dry each filet of trout. *It’s important the fish is dry when searing to create a nice, crusty skin.* Sprinkle a light layer of salt and freshly ground black pepper over the trout filets. Heat a large sauté pan over high heat. Add 2 Tbsp avocado oil and once the oil begins to smoke, carefully lay each rainbow trout filet skin-side down and sear for about 3-4 minutes, until the skin is beautiful and brown. Flip over and cook for an additional 3-4 minutes on the opposite side.
Lastly, heat another 2 Tbsp avocado oil over medium heat and cook the kale until wilted, about 3 minutes. Add the pickled fennel to the kale and toss to combine.
*Plating- layer an even layer of the roasted beet puree onto a plate, topped with the kale and pickled fennel, and then a filet of the rainbow trout.
I hope you love this dish as much as we did- Bon Appetit!