Lenten Special - February 23 - Rainbow Trout with Colcannon
For this weeks Lenten special we are bringing in Idaho rainbow trout, a delicious and easy to prepare fish. I find trout to be an approachable fish, even for those who aren’t the biggest fans of seafood. I often simply stuff this fish with lemon, parsley and butter and roast it whole.
This week for lent, however, I have prepared a straightforward recipe that keeps to the tradition of Ireland, a country with a rich Catholic history. When thinking of Irish cuisine we often immediately gravitate towards proteins like corned beef or mutton, and forget that as an island nation it also has a long history of seafood in its cuisine. Among those fish eaten widely in the country is trout.
As such, I have put together a recipe incorporating colcannon, a dish that combines mashed potatoes with sauteed kale or cabbage and trout with a mustard sauce pan sauce. I have recommended using kale but if you prefer, substitute green cabbage instead.
Rainbow Trout with Colcannon
Prep Time: 10 minutes
Cook Time: 30 minutes
- 3 filets of rainbow trout
- 2 lbs russet or yukon gold potatoes
- 1 head of kale, about 3 to 4 cups once chopped
- 1/4 cup green onions
- 1 cup heavy cream
- 1 stick of unsalted butter
- 1 tablespoon whole grain mustard
- 1 teaspoon lemon juice
- 2 garlic cloves.
Peel potatoes and slice in half. Put in a large pot of cold, salted water and place on high heat. Cook until fork tender, about 20 minutes after water has come to a boil. While the potatoes cook remove the kale from the stems and chop into small pieces. Cut the green and white portions of the green onions very thin and set aside. Juice half a lemon and reserve. Mince garlic. Cut each filet in half to form square portions. Season fish with salt and pepper on both sides.
Once potatoes are cooked drain and return to the burner for several minutes, to remove excess water. Mash by hand or with a hand mixer and add ¾ of the cream. In a small pot heat 4 tablespoons of butter. Once hot add the kale, stirring frequently. Cook several minutes until the kale is wilted and begun to release moisture. Add the green onions and cook another minute. Fold the kale and green onion mixture into the mashed potatoes and season with salt and pepper to taste. Cover pot with a lid and keep warm.
Heat a large skillet on medium high heat. If you do not have a pan big enough to hold all of the fish without crowding them too closely it is better to do this step in two pans rather than crowding the pan- as the fish will not brown correctly if there is no room in the pan. Add several tablespoons of vegetable oil to the pan. Add the trout skin side down to the oil. Cook for three to four minutes until skin begins to brown on the sides of the fish and pull up from the pan. If is stuck to the pan when you attempt to flip it, allow it to cook an additional minute or until it releases. Once skin is cooked it will release. Cook on the underside for about one more minute, until fish is cooked just through. Remove the fish from the pan and cover to keep warm.
Drain majority of the oil from the pan, leaving only enough to coat, reduce heat to medium. Add the garlic to the pan stirring continually until brown. Add the remaining cream to the pan. Allow cream to reduce by about a third before turning off heat and whisking in the butter, mustard and lemon juice. Continue whisking continually until all butter is emulsified into the sauce. Season with salt and pepper to taste and add additional lemon or mustard if desired.
Serve immediately. Place three pieces of fish on top of a large portion of colcannon and spoon mustard pan sauce on top.