Executive chef and owner of Trezo Mare Restaurant and Lounge, Robert Padilla, demonstrates how to make Seared Missouri trout, basmati rice, olive and artichoke tapenade, sautéed kale and finished with sauce buerre blanc.
- Rainbow trout, purchase butterfly cut and boneless(if possible)
- Basmati rice
- Mixed olives, pitted(if possible)
- Canned artichoke hearts(small jar)
- Canned roasted red peppers(small jar)
- Fresh kale(1bg)
- Bulb garlic, 1ea
- Yellow onion, 1ea
- Shallot, 1ea bulb(you can sub with red onion)
- Lemon juice(or 1ea lemon)
- White wine, 2oz(any kind of table wine)
- Unsalted butter, 4oz(diced and then kept refrigerated)
- Thyme, fresh, 1oz
- Fresh parsley, 1bunch
- Blended cooking oil/olive oil 1-2oz
- Salt and pepper
BASMATI RICE. Small dice ½ of the yellow onion and with 1oz of oil simmer in a medium sauce pot. When the onions begin to turn translucent add 1 cup of the basmati rice. Mix the rice and the onions letting the rice slightly toast. Add 2 ½ cups water, salt and pepper to the pot. Bring the water to a boil, then cover the pot, turn the water down to a slow simmer. Let rice simmer for 10-15 minutes. Pull from heat and let rest for another 2-3minutes, fluff with a fork, set rice aside.
OLIVE AND ARTICHOKE TAPENADE. While making the rice or beforehand begin making the tapenade. Drain the brine liquid from the roasted red peppers and the artichokes. Take 1-2oz of both the peppers and the artichokes and fine chop them, then combine in a bowl. Pull one clove of garlic and finely mince it, add it to the mixing bowl. Pit your assorted olives and fine chops them, these can be added to the bowl. Combine these ingredients with 2oz of olive oil, 1/2oz of fresh squeezed lemon juice and the leaves from one thyme sprig. Finely pull the individual leaves from a couple of sprigs of parsley and add that to the now finished tapenade. Set this aside, it is ready for later use (you can chill this and serve if needed).
TROUT. Season the trout with a bit of oil, salt and pepper. Sear trout in a hot sauté pan (with 1/2oz of cooking oil) skin side down on a medium high heat. After a minute or so (when the skin slides freely in the sauté pan), turn heat down to medium heat and finish cooking the trout the rest of the way. When the flesh of the fish turns white the fish is ready to serve.
KALE. In a sauté pan with ½ oz. cooking oil and 1/oz. of butter add kale and cook on high heat until it begins to wilt down. Season with salt and pepper
BUERRE BLANC SAUCE. Small chop the one shallot and pull 3 cloves of garlic and crush those with the side of the knife, add this with 1/2oz cooking oil to a small sauce pot. Turn your heat to low and let the garlic and shallots slowly cook until they begin to turn translucent. Add 4oz of the white wine and squeeze ½ oz. of lemon juice to the sauce pot. Add 3 thyme sprigs, bring this up to a simmer and let reduce until you have about ½ the amount of liquid that you started with. Turn your heat all the way to its lowest setting and with a whisk begin to slowly add your cold cubed butter to the sauce. Add one cube at a whisking it until it is completely emulsified in the sauce. Continue doing this until all butter is gone. Push your sauce through a strainer to catch all of the diced chunky ingredients. Serve sauce immediately
PLATTING THE DISH
Reheat the rice and mix a little of the tapenade in with it as well. Lay the rice down on your plate and the kale onto of the rice, add the cooked fish on top of the kale, then spoon the buerre Blanc sauce on and around the fish. Garnish the fish with a bit more of the tapenade and serve.