Spring arrives on the plate with this vibrant Rainbow Trout and seasonal vegetable dish, where crisp greens, tender potatoes, and bright lemon flavors come together effortlessly. Designed to celebrate the freshness of the season, the dish balances lightness and comfort with refined simplicity. This recipe is courtesy of Executive Chef JP Comte of the Prince of Wales Hotel, whose approach lets Spring’s best ingredients truly shine.
Rainbow Trout With Spring Vegetables
Serves 2 people
Ingredients:
2, 10oz Pieces rainbow trout fillet
30 ml Extra virgin olive oil
5 ml Kosher salt
500 gr Fingerling potatoes
1 bunch Asparagus
250 gr Fine green beans
1 bunch Butterleaf lettuce
2 zested/juiced Lemons
2 cloves Garlic, minced
½ bunch Greens only scallions, minced
1 bunch Dill
Method:
- Clean and score the trout skin, letting them dry with skin side facing up for a minimum of 2 hours in the fridge.
- Boil fingerling potatoes until just tender when pierced with a knife. Remove and cool.
- Blanch the green beans in heavily salted water for approximately one and half minutes. Place beans in ice water to cool.
- Blanch the asparagus in heavily salted water for approximately one and half minutes. Place beans in ice water to cool.
- Tear the butterleaf lettuce into smaller pieces and set aside. Roughly chop the dill and set aside.
- To complete the dish, lightly sprinkle the trout filets with some of the kosher salt, place a non-stick pan on medium heat and add half the amount of olive oil.
- Once the pan is heated gently, add the trout filets skin side down and turn the heat to medium low. Cook the Trout until the skin is crispy, flip and remove from heat for 3 minutes to finish the cooking process.
- Remove Trout from the pan and place on a plate. Place pan back on medium, add remaining olive oil and garlic to sauté, and add remaining ingredients and cook until warm.
- Add Lemon zest, juice and salt.
- To plate the trout, place the vegetables around or on top or underneath.
- Top With chopped dill and serve.
Tips:
Any fine herbs such a s tarragon, chives, chervil or parsley can be added or substituted.
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