Seared Rainbow Trout + Citrus-fennel-potato salad + Cilantro pesto

Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe | Published: July 31, 2013

This summer my basil plants have not done really well. I think my mistake was not being able to see that I had 3 plants in the same pot. Oh well! I separated them, but they are a bit annoyed with me at this time. If just they knew I love them. The reason I planted them is because I love pesto and without basil my next favorite herb for pesto is cilantro.
Cilantro is really hard to grow but easy to find fresh at the store or market so I decided to give it a shot and it seems I came up with a pretty exciting recipe. It is like a cross between pesto and the Argentinean chimichurri; not too creamy not too oily, right in the middle. I’m loving it. I used fresh cilantro, peanuts, and chilies. A hint of lemon zest and Extra Virgin Olive Oil. I skipped the Parmigiano cheese and still It’s creamy and light at the same time.

With this premise, I went to the seafood market and run into this gorgeous Rainbow Trout Fillets. Done deal! the perfect pairing for my pesto. Rainbow trout is a delicate fish but with enough character to old up the herb and zesty flavors. Trouts belong to the family of Salmon, so it has a firm flesh and good fatty acids, Therefore lots of flavors.
Fish intimidates a lot of people, and oh my God, “Fishskin” forget it!. Well, it is time for you to get out of your comfort zone and just do it. Get resources, talk to your vendor, fisherman, fish aficionado, how to choose fish, where to get it in your city, how to choose a good one. For me, there are two clues to go by smell and texture. I do not buy fish that smell like fish and the flesh to the touch needs to be firm. The next intimidating factor comes from the not knowing how to cook it or which method works better. My friends, if you follow these simple instructions you are on your way to have a feast of kings!

Seared Rainbow Trout + Citrus-fennel-potato salad + Cilantro Pesto

Serves 4

For the Cilantro Pesto:

4 cups about 2 bunches of Cilantro include stems
1/2 cup roasted peanuts
3-4 chilies 2 serranos, 2 red sweet peppers (you can interchange chilies, like habanero, jalapeño, shishito, just add one at a time so you can control the spice level)
3-4 garlic cloves
1/2 – 3/4 cup of Extra Virgin Olive Oil
The juice and zest of 1 lemon
1 teaspoon of salt
1/2 teaspoon of fresh cracked black pepper

Preparation:
Add everything to the blender or food processor, blending and pulsing to desired consistency. You can live it more chunky or smooth is up to you.*

For the Left Over Pesto:
I’ve been using it in avocado sandwiches, pasta, and cucumber salad is a hit!. This recipe makes about 2-1 1/2 cups and stays good for about a week. Keep it in an airtight container and cover with plastic wrap touching the surface of the pesto. This will prevent air from oxidizing it and turn it dark gray.

For the Potato Fennel Salad:

4-6 medium-small New red potatoes cook al dente.
1/2 a large bulb of fennel finely sliced
1/2 small red onion finely sliced.
1-2 handfuls of frisse (or arugula)
The juice of one medium orange.
A splash of Rice Vinegar
A splash of Extra Virgin Olive Oil.
Salt & Black pepper to taste

Preparation:
Place all salad ingredients in a bowl. Toss well a few minutes before serving so the potatoes can absorb some of the vinaigrette.

For the Seared Rainbow Trout:

4 Rainbow trout fillets skin on.
Kosher Salt & fresh cracked Black Pepper
Extra Virgin Olive Oil.

There are five rules to leave by when you are searing skin on trout fillets:

1- HOT skillet, I mean sizzling hot; water droplets dance in the skillet at this temperature.

2- Room temperature fish. Pull the fish out of the refrigerator at least 20 minutes before you gonna start cooking.

3- Pad dry the fish before seasoning.

4-Proper seasoning salt & pepper both sides of the fillet.

5- Skin side hits the pan first. One flip. That’s it! yes, one flip you read it well. So let’s start cooking…

Preparation:
Heat up a non-stick skillet. Place seasoned trout fillets skin side down into the very hot skillet. Do not crowd the pan, so you can ensure the skin of the trout is seared and crispy. Now, avoid the temptation, do not Look at it, don’t flip it, do not move it around. Don’t please!. Wait 1 and a half to 2 minutes, as soon as you start to see that the edges of the fillet are turning white (like a halo all around the perimeter) then carefully flip it with all your conviction in the knowing that ONE flip is enough.
The skin should be golden brown and crispy edges. Once you flip it is over. Give your fillets an extra 1 to 2 minutes tops.
Remove from heat let it rest a bit 40-60 seconds. And your fillets are Ready to serve.

Serve trout skin side up so stays crispy, top it with a generous spoonful of the pesto, roasted chopped peanuts and drizzle some lemon juice to finish it.
Top the trout with the red new potato and fennel salad. You can also serve this dish family style all arranged on a serving platter, take it to the table and A Comer! Serve immediately accompanied by a good glass of Vinho Verdhe like Casal Garcia from Portugal, or an Albarino 2009 La Cana, from Galicia Spain.
Enjoy!

Enjoy!

Music Pairing: Ibrahim Ferrer- Buena Vista Social Club

https://youtu.be/l5gsWhNr_Zw