I too, have been craving some healthier, lighter fare to counter-act the late-night Coachella-induced Cheez-It and Doritos binges of this past weekend. So when my lovely friend Natalie was coming over for a rainy day lunch, I chose a light, but very satisfying menu of Dijon deviled eggs, avocado and grapefruit salad, and sautéed trout over asparagus puree. (Stay tuned for the egg and salad recipes.)
This recipe is modified from a red snapper recipe from Gourmet April 1997. Be sure to get the skillet nice and hot before cooking the fish, skin side down first, in order to get that wonderful skin perfectly crispy.
This dish is also requires that you shock your vegetables. Shocking is a cooking technique where you transfer vegetables from hot water directly to a bowl of ice in order to halt the cooking process when they are the perfect texture.
I served this refreshing and healthy entrée with a French baguette.
Sautéed Trout Fillets with Lemon Asparagus Purée
- 1/2 pound asparagus, trimmed
- 2 6-ounce trout fillets with skin
- 2 tsp. olive oil
- 2 tsp. fresh lemon juice, or to taste
- Salt to taste
Cut tips off 6 asparagus spears and reserve. Cut all spears into 1/2-inch pieces and cook in a saucepan of salted boiling water until tender, about 6 minutes. Transfer cooked asparagus with a slotted spoon to a food processor and purée with 1/2 cup cooking liquid, reserving remaining cooking liquid in pan. Keep purée warm in a small saucepan.
Have ready a bowl of ice and cold water. Return reserved cooking liquid to a boil and blanch (boil) reserved asparagus tips until just tender, about 3 minutes. Drain tips and immediately transfer to ice water to stop cooking. Drain tips and reserve for garnish.
Pat trout dry and season with salt and pepper. In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook fish, skin sides down, about 3 minutes, or until skin is golden brown. Turn fish over and cook 2 minutes more, or until just cooked through.
Whisk lemon juice and salt and pepper to taste into asparagus purée. Spoon purée onto 2 plates and top each portion with a fish fillet skin side up. Garnish fish with asparagus tips.