2 ratings

Roasted Whole Rainbow Trout With Pearled Barley Salad

A healthy, pretty, and tasty summer dish

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.


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

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


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.