Recipe: Lemon Roasted Rainbow Trout
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Chef/owner Shelly Williams shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.
It’s spring in New England and if you like to fish, you’ll agree that there is nothing tastier than rainbow trout from our local waters. Our executive Chef Matt Schweitzer came up with this recipe for Haven’s Supper Club (our take-home meals we make for you) but it is actually quite simple to prepare yourself at home. Fresh ingredients and a quick sear in the oven is all that’s necessary for an amazing chef-inspired meal. The kale is packed with plenty of “good for you” vitamins and even easier than the fish to prepare. The rice is your longest time investment, but once you’ve set it to rest, it’s done. A healthy, delicious homemade weeknight meal in 30 minutes? Priceless.
Lemon Roasted Rainbow Trout with Sauteed Kale and Basmati Rice
2 fresh rainbow trout, whole, dressed, head and tail intact
1 lemon, sliced into six rounds
2 tbs. tarragon, coarsely chopped
1 cup basmati rice
2 tbs. red onion, minced
2 cups organic vegetable stock
2 quarts baby kale
Kosher salt and freshly ground pepper
1. Heat a small pot on medium high heat. Add oil and onion. Cook, stirring often until the onion is translucent, about 3 minutes.
2. Add the rice, stock and 2 tsp. salt. Bring to a boil and cover. Cook until the vegetable stock has evaporated 1/4” below the rice.
3. Remove from heat and cover. Let rest for 30 minutes.
For Trout and Kale
1. Position a rack in the center of the oven and heat the oven to 450.
2. Season the inside cavity of the trout with salt, pepper and tarragon, and place three lemon slices inside cavity.
3. Meanwhile, heat a 12” skillet on high heat. Add the oil. When whisps of smoke are rising from the pan, add trout and transfer to the oven for 3 minutes. Flip the trout and return to oven for an additional 3 minutes. Remove the trout from pan and place on dinner plates.
4. On the stovetop over high heat, carefully add the kale, salt and pepper to taste to the hot skillet. Using tongs, turn kale repeatedly until wilted. Serve immediately alongside the trout.