Roasted Whole Rainbow Trout With Pearled Barley Salad

A healthy, pretty, and tasty summer dish
Editor

Roast a whole trout with butter, herbs, and spices, and serve it atop a vegetable-filled pearled barley salad.

This recipe is courtesy of chef John Currence, City Grocery Restaurant Group.

2
Servings
1139
Calories Per Serving
Deliver Ingredients

Ingredients

For the pearled barley salad

  • 2  Cups  pearled barley, cooked
  • 1/4  Cup  minced shallot
  • 2  Tablespoons  minced garlic
  • 3  Tablespoons  parsley
  • 3/4  Cups  roasted mixed seasonal vegetables
  • 3  Tablespoons  basic vinaigrette
  • Kosher salt
  • Freshly ground black pepper

For the rainbow trout

  • trout (about 3 pounds), bone-in
  • 1  Teaspoon  salt
  • 1 1/2  Teaspoon  black pepper
  • slices lemon
  • sprigs thyme
  • sprig rosemary
  • 3  Tablespoons  clarified butter
  • cloves garlic
  • 1/2  Teaspoon  red pepper flakes
  • 2  Tablespoons  butter, chilled
  • Extra-virgin olive oil
  • Lemon juice
  • 1  Tablespoon  parsley, chopped

Directions

For the pearled barley salad

Combine all the ingredients in a bowl, and refrigerate for two hours before serving.

For the rainbow trout

Stuff trout with salt, pepper, lemon slices, 4 sprigs of thyme, and rosemary, and set aside.

Heat clarified butter in a large sauté pan until almost smoking. Gently place trout in pan. Once browned, flip the fish over, and place the pan in an oven, preheated to 450 degrees F, for 10 minutes.

Remove the pan from the oven, and set over medium heat. Drop in garlic, red pepper, flakes, 2 sprigs of thyme, and swirl in butter  the butter will foam. Spoon the butter over the trout for 1 minute, and allow to sit for a moment.

Serve over pearled barley salad. Drizzle with olive oil, lemon juice, and chopped parsley before serving.

Nutritional Facts

Total Fat
58g
83%
Sugar
21g
23%
Saturated Fat
10g
42%
Cholesterol
42mg
14%
Carbohydrate, by difference
129g
99%
Protein
42g
91%
Vitamin A, RAE
67µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
46mg
61%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
313mg
31%
Choline, total
59mg
14%
Copper, Cu
1mg
0%
Fiber, total dietary
28g
100%
Fluoride, F
1µg
0%
Folate, total
179µg
45%
Iron, Fe
25mg
100%
Magnesium, Mg
340mg
100%
Manganese, Mn
3mg
100%
Niacin
16mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
754mg
100%
Riboflavin
2mg
100%
Selenium, Se
47µg
85%
Sodium, Na
1079mg
72%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
170g
6%
Zinc, Zn
8mg
100%

Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

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