Whole Roasted Trout With Roasted Shallot And Pancetta Vinaigrette Recipes

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
• Add the shallots and potatoes, stir so everything gets coated well.
• Season to taste with salt and pepper.
• Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
• Stir once or twice while roasting.

ROASTED TROUT AND ARTICHOKES WITH ALMONDS, BREADCRUMBS AND MINT

Steps:

• Preheat the oven to 220°C/425°F/gas 7 and rub a roasting tray with a little olive oil. Lay 4 of the trout fillets, skin-side down, on the tray, with a few bits of string under each fillet. Lightly toast the almonds in the oven for a couple of minutes - watch them carefully as they don't take long - then bash them up using a pestle and mortar (or a metal bowl and a rolling pin). Try to get some powdery and some chunks. Put the almonds into a bowl and rip in the mint. Take the crusts off the ciabatta and whizz it up in a food processor or chop up. Add the lemon zest, chopped garlic, artichoke hearts and 5 tablespoons of olive oil to the bowl with a good pinch of salt and pepper. Mix it up well and sprinkle a good handful of the mix over each trout fillet. Place the other 4 fillets on top of the breadcrumb mix, skin-side up, laying a bacon rasher along the top of each one, and secure with the string (see picture below). Sprinkle the thyme over the top and any excess filling around the tray.
• Place in the middle of the preheated oven and cook for about 15 minutes, until the trout is golden and crisp. Season the crème fraîche generously with salt and pepper and add a little lemon juice.
• When the fish is ready, cut the string and serve the fillets with a nice drizzle of crème fraîche and a green salad. Give everyone a lemon half on their plate so they can squeeze the juice over their fish.

ROASTED WHOLE TROUT WITH LEMON AND HERBS

Steps:

• Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
• Make diagonal slashes on both sides of the fish.
• Place the fish on the prepared baking sheet. Season the fish with salt and pepper on both sides and in the inside cavity as well.
• Stuff the cavity of the fish with the slices of lemon, garlic, onion and herbs.
• Rub the olive oil over the top surface of both fish.
• Roast the fish in the preheated oven for 10-15 minutes. Turn on the broiler and roast the fish for another 5-7 minutes, until golden and slightly charred in some places. Serve the fish whole, with a bit more olive oil and some freshly squeezed lemon juice.
• Yields: 2-4 servings

ROASTED TROUT WITH ARUGULA SALAD

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Brush 2 rimmed baking sheets with olive oil. Pat the fish dry with paper towels and transfer to the baking sheets; open so the fish is skin-side down. Drizzle half of the lemon juice over the fish and season with salt and pepper. Roast, switching the pans halfway through, until the fish is cooked through and flakes easily with a fork, about 10 minutes.
• Meanwhile, combine the arugula, radishes, celery, hearts of palm, parsley and Peppadews in a large bowl. Add the olive oil, lemon zest, the remaining lemon juice and the Peppadew brine; season with salt and pepper and toss to coat. Top each fish with the salad, chives and croutons.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400^F.
• In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
• Stir to coat evenly.
• Cover and bake until tender and golden, about 40 minutes, stirring now and then.
• Drain shallots and garlic and place in a blender or food processor.
• Reserve oil.
• Puree shallots and garlic and transfer to a heavy medium skillet.
• Add remaining 1/4 cup olive oil, stirring to combine.
• Over medium heat, continue stirring until brown, about 3 minutes.
• Return to processor and add remaining ingredients, including the reserved oil.
• Process until well blended.
• Season to taste.
• Can be made ahead and refrigerated.
• Bring to room temperature before using.

ROASTED SHALLOT VINAIGRETTE

Steps:

• Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
• In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.

WHOLE ROASTED TROUT WITH ROASTED SHALLOT AND PANCETTA VINAIGRETTE

Steps:

• For the Roasted Shallot and Pancetta Vinaigrette: In a skillet over medium high heat saute pancetta until golden brown or until the fat is rendered. Remove pancetta from pan and set aside. Saute shallots and garlic until golden brown. Add sherry and reduce by 3/4 at a low simmer, then add vegetable stock and reduce by 3/4. Salt and pepper to taste, add olive oil and reserved pancetta. Reserve. For the Trout: Preheat a medium nonstick saute pan on medium high heat, with 1-ounce olive oil. Place trout skin side down for 1 minute or until skin starts to turn golden brown, flip trout over and place in a 350 degree oven for four minutes. In a large saute pan heat all the vegetables with a little olive oil, then add parsley, thyme, and salt and pepper, to taste. To assemble, place vegetables on a oval plate if you have one or a round one. Then lay the trout over the vegetables, heat shallot sauce and pour over fish.