• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Trout with Lemongrass Salsa

    Oveido is one of the top restaurants in Buenos Aires to enjoy anything from the sea. In this recipe, chef Martín Rebaudino layers perfectly seared trout over a creamy potato puree and surrounds it with fresh and pickled vegetables and a creamy sauce fortified with shrimp shells, lemongrass and white wine.


    Ingredients
    For the Potato Puree
    8 1/2
    ounces
    waxy skinned potatoes
    1
    cup
    vegetable broth
    1 1/2
    ounces
    grated parmesan cheese
    1 1/2
    ounces
    cream
    1
    tablespoon
    salted butter
    *
    sea salt and ground black pepper, to taste
    For the Lemongrass Salsa
    1/2
    cup
    cream
    1/2
    cup
    fish stock
    1
    stalk
    lemongrass
    1
    pinch
    saffron powder
    1
    teaspoon
    Olive Oil
    1
    teaspoon
    salted butter
    1/2
    clove
    garlic, chopped
    1/2
    cup
    white wine
    1
    sprig
    lemon thyme
    1
    bay leaf
    1
    pinch
    cayenne pepper
    1
    tablespoon
    all-purpose flour
    1 1/2
    ounces
    shrimp shells
    *
    sea salt and ground black pepper, to taste
    For the Trout
    2
    pounds
    pink fleshed trout fillets
    *
    sea salt and ground black pepper, to taste
    *
    olive oil, as needed
    For the Vegetables:
    1
    tablespoon
    Olive Oil
    1/2
    small head fennel, diced and blanched
    8
    green beans, trimmed and halved
    8
    pickled baby onions
    8
    cherry tomatoes, peeled
    4
    Brussels sprouts, blanched and halved
    1
    teaspoon
    capers, rinsed and drained
    1
    teaspoon
    baby pickles, rinsed and sliced
    1
    teaspoon
    finely chopped chives
    *
    few drops fresh lemon juice
    *
    few drops white wine
    *
    Sea salt, to taste
    Directions
    For the potato puree: Cook the potatoes in salted water until tender. Drain and cool until you can handle them. Peel and place in a blender.
    Add 1/2 cup of the broth, cheese, cream, butter, salt and pepper. Process until you have a creamy texture, adding the remaining broth as needed. Set aside.
    For the lemongrass sauce: In a saucepan over low heat, infuse the cream, the fish stock, lemon grass, and saffron for 5 minutes.
    In another pan heat the oil and butter. Add the garlic and cook until it begins to brown. Add the white wine, herbs, and cayenne pepper. Cook until this sauce is reduced to half.
    Add the flour and mix well. Whisk for two minutes to cook out the raw taste in the flour. Add the shrimp shells and allow them to infuse a little, then slowly begin adding in the cream and stock mixture. Cook over low heat for about 10 minutes. Strain and add a pinch of salt and pepper.
    For seasonal vegetables: Heat the olive oil in a large skillet. Add all the vegetables and cook, stirring. Season with the lemon, white wine, and a small pinch of salt. Add the chives.
    For the trout: Season the fish with salt and pepper. Add enough olive oil to a large nonstick skillet to coat and heat over medium-high heat. Cook the fish until just cooked through, about 2 minutes on each side.
    To assemble the dish: On a hot, flat square plate, make a thin pool of puree in the center, top with a trout fillet diagonally. Spread the lemongrass sauce on one side of the fish and finish with the sauteed vegetables on top and around the trout. Garnish with some fresh shoots.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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