Brook Trout with Roasted Beets - WFSB 3 Connecticut

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Brook Trout with Roasted Beets

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ROCKY HILL, CT (WFSB) -

James O’Shea from the West Street Grill in Litchfield returns to the Better Kitchen to show us how to make a delicious dinner.

Brook Trout with Roasted Beets:

8 Dressed fillets of Brook Trout (fins, gill & pin bones removed)

Beetroot

8 Baby local beets (golf ball size or so, any varietal of beets you prefer (golden, candy-stripe or red beets)

Trimmed stem ends to about 1 ½ inches

Sea Salt, freshly ground Muntok White Pepper, olive oil to coat

To Dress Beets

1 Kaffir Lime leaf

½ Teaspoon Umeboshi Vinegar (if using do not additional salt)

½ Teaspoon Braggs Apple Cider Vinegar

2 Teaspoons of Extra Virgin olive oil

¼ Teaspoon Schichimi Togarashi

Small handful of Sorrel Leaves in chiffonade

1-2 Green Shiso Leaves in chiffonade

Purple Shiso Tops for garnish

Horseradish Sauce:

½ Cup Crème Fraiche

½-2 Tablespoons of freshly grated horseradish

1 Teaspoon fresh lime juice

1 Teaspoon fresh orange juice

(Or 1 Tablespoon of Yuzu juice total)

Combine ingredients by whisking all together.

Add Sea Salt to taste

Method:

Preheat oven to 375º F.

Wash the beets, place on one side of a large sheet of tinfoil in a rimmed baking sheet.

Drizzle with a little olive oil, 1/3 cup of water, 1 Kaffir lime leaf cut in quarters

Season with Sea Salt and freshly ground Muntok White Pepper

Fold tinfoil over the beets, crimp the edges creating a pouch

Roast for 45-55 minutes until there is no resistance, when the beets are pierced with a small sharp knife.

Remove from oven, allow to cool in the pouch (this allows the beets to steam, to simplify the removal of the skins)

Using vinyl gloves (disposable kitchen gloves) gently pop off the skins and the stems, they should just slide off

Trim the roots, slice into ¼ inch discs, or quarter the beetroot

Place in bowl, toss with vinegars and Extra Virgin olive oil

Season with Schichimi Togarashi, fold in the Sorrel and Shiso leaves

Divide and place on four serving dishes and garnish with Purple Shiso tops

Heat a ridged grill pan until hot (over medium to high heat)

Lightly season both sides of the Brook Trout fillets with Sea Salt and Muntok White Pepper.

Place the trout in the grill pan skin side down. Grill for 3 1/2-4 minutes to crisp the skin cook the fish mostly on one side. Turn off the heat and remove the pan to the side. Loosely drape with foil to finish off the cooking of the trout. Just a minute or two. Place the trout fillets on warm serving plates with the skin side up. Spoon a little sauce onto the side. Serve the beets as side dishes.