Pan Seared Trout With Roasted Summer Squash Recipes

MEDITERRANEAN PAN SEARED TROUT RECIPE WITH TZATZIKI

Steps:

• Mix the coriander, paprika, and garlic powder in a small mixing bowl.
• Pat the trout fillet dry. Sprinkle with salt and black pepper on both sides, then season with the spices on both sides.
• Coat the seasoned fish with the flour, shake off any excess flour (you only want a very thin layer).
• In a large cast iron skillet, heat about 3 to 4 tbsp olive oil over medium-high heat until shimmering but not smoking (see note). Sear the trout fillets for 3 minutes on each side (start with skin-side down, and use a spatula to very carefully flip the fish fillets over).
• Remove the fish from the pan and place it on a tray lined with paper towel to absorb any excess oil.
• Transfer to serving platter and finish with a squeeze of fresh lime juice.

TARTA DE SANTIAGO

Steps:

• Crust: Add the egg and sugar to the bowl of a standing mixer fitted with the paddle attachment. Mix, starting on low speed; gradually raise the speed and beat until frothy. Reduce the speed and add the flour in several additions; mix for another minute. When the dough is slightly dry and still loose, pour it onto a piece of plastic wrap and gather together into a disk. Refrigerate for at least 1 hour, or up to overnight.
• Preheat the oven to 300 degrees F. Remove dough from the refrigerator; dust a clean work surface and a rolling pin with flour. Roll the dough into a flat circle by applying even pressure and rotating the dough between passes.Butter the bottom and sides of the tart pan. Use a bench scraper to lift the dough and gently lay it inside the pan. Press the crust into the fluted sides, using excess dough to patch any holes or gaps. Trim any excess dough from the edges. Line the crust with parchment paper or aluminum foil, fill with pie weights or dried beans, and bake for about 20 minutes.
• While the crust bakes, prepare the filling: Crack the eggs into a bowl; set aside. Add almonds to the bowl of large food processor; pulse until they resemble a coarse meal. Pour chopped almonds into a bowl, and add 2 cups back to the food processor. (Reserve the remaining chopped almonds for another use.) Grate the lemon peel and part of a cinnamon stick (equivalent to a large pinch) directly into the bowl of the food processor. Finally, add the sugar. Process the mixture to incorporate the ingredients. With the motor running, slowly drizzle in the eggs. The final mixture should be a smooth, evenly mixed batter.
• Remove the parbaked tart crust from the oven; the crust should be completely set and slightly golden brown. Remove the pie weights. Pour in the filling, which should come up to just under the top of the tart ring. Carefully carrying the tart pan by the sides (remember, the bottom is removable!), return the tart to the oven and bake for 25 minutes.
• While the tart is baking, prepare the rhubarb compote: Slice the stalks of rhubarb on an angle into 2-inch batons. (You will need about 2 cups.) Heat a large, wide sauté pan over medium heat; add the butter. When the butter begins to foam, add the sugar and stir to dissolve. (If using berries instead of rhubarb, adjust sugar to taste.) Once the sugar has dissolved, add the bay leaf and rhubarb and stir to combine. Zest the lemon directly into the pan, and stir again. If the mixture is dry and sandy, add a few tablespoons of water to help the mixture to come to a simmer. Lower the heat and simmer the compote, 10 minutes.
• After 10 minutes, remove the rhubarb from the heat. The rhubarb should maintain its shape, but be soft enough to provide no resistance to a cake tester. After 25 minutes, check that the tart is golden and puffed up, and remove from oven. Use a cake tester to verify that the center is set and not runny; then allow to cool completely. Once the tart is cool, remove the tart ring. If you're using a stencil, center it on top of the tart. Place powdered sugar into fine-mesh sieve and evenly dust the tart. Use a knife to carefully remove the stencil. Serve each slice with a spoonful of the rhubarb compote.

PAN-SEARED TROUT WITH ROASTED SUMMER SQUASH

Steps:

• Preheat the oven to 350 degrees F. Cut about ½ of the squash into organically shaped, 1 inch chunks. Add to a large mixing bowl. Cut the cherry tomatoes in half and add to the bowl. Quarter and cut the shallots into quarters, peel into petals, and add to the bowl. Roughly tear and add the red chile to the bowl.Season the vegetables with salt and pepper. Add the fresh lemon zest and half of the juice from 1 lemon. Drizzle half of the olive oil over the vegetables. Splash the white wine over the vegetables. Finish by scattering the fresh herbs over the vegetable mixture, reserving a few leaves of each herb for garnish.Gently mix the vegetables and spread them out on a rimmed baking tray. Slide the tray into the preheated oven. Roast for about 8 minutes, to start.
• While the vegetables are roasting, prepare the trout fillets. If you're using whole butterflied trout, remove the head and tail. Trim the inner belly and cut the fish into two fillets. Season the trout fillets with salt on both sides, and pepper on the flesh side only. Drizzle some of the remaining olive oil on the skin.
• Heat a heavy duty skillet over medium-high heat. Drizzle in a little olive oil. To prepare the salad for the fish, trim the remaining squash and shave into very thin slices, preferably on a Japanese mandolin. Season the squash ribbons with salt, lemon and a little drizzle of olive oil.Once the pan is hot, gently lay the trout fillets skin side down in the pan. Gently press the skin into the pan, to get an even sear on the fish. After the fish has begun to turn opaque on the sides and the skin has released from the pan, the fish is ready to go into the oven. Remove the vegetables from the oven, and lay the fillets, flesh side down, over the top. Return the tray to the oven, to roast for a few more minutes. The squash should be bright in color and barely cooked, with a bit of toothiness.
• Remove the tray from the oven and divide the cooked vegetables evenly among 2 warm plates. Place a fillet atop each bed of vegetables and scatter each plate with a few squash ribbons, extra torn herbs and a drizzle of olive oil. Serve immediately.

ROASTED CARROT ROMESCO

Steps:

• Roast the vegetables: Heat oven to 550 degrees F, or as high as your oven will go. Leaving the skin on, cut the onion in half vertically and place in roasting pan, cut side down. Cut the carrots in half horizontally and add to pan. Slice tomatoes in half and add to pan, cut side down. Cut head of garlic in half horizontally, discard the woody outermost layer, and add to pan, cut side down. Drizzle ¼ cup olive oil over the vegetables and roast until soft and lightly charred, about 15 minutes.
• Make the romesco: When the vegetables are roasted and cooled, remove the onion, tomato, and garlic skins and discard; add all the vegetables to the food processor. Deglaze the roasting pan by adding enough water to cover the bottom, heating to a low simmer, and scraping to release the brown bits (also known as "fond"). Meanwhile, pulse the vegetables in the food processor to a chunky mash. Add the sliced almonds, toasted almonds, salt, pimenton, vinegar, and 3 tablespoons of olive oil; pulse to combine.
• Finish the romesco: Add half of the deglazed pan juices to the food processor and continue to pulse to combine; then season to taste with more salt. With the motor running, add the remaining tablespoon of olive oil to finish. Serve with grilled vegetables, as a dip, or as a vinaigrette by mixing a few tablespoons of romesco with one part vinegar and two parts oil.