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Signature Dishes: Pan Seared Rainbow Trout from Chef Giovanni Genao

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Earlier today on air on Peter Greenberg Worldwide, Chef Giovanni Genao showcased one of his signature dishes for fall. Each Saturday, we spotlight a different signature dish from the one chefs that Peter meets on his travels. But

Peter’s most recent book, The Best Places for Everything–-available now at Amazon, Barnes & Noble, Indybound and your local bookstore– has a whole chapter of his  favorites from all around the world.

Chef Giovanni Genao, the Banquet Chef at the Seminole Hard Rock Hotel & Casino, Hollywood, Florida, has put together a seared trout recipe with rainbow swiss chard, brown . It’s definitely worth traveling down to Florida to check it out, but here’s how you can make it at home too.

Pan Seared Rainbow Trout, Rainbow Swiss Chard, Brown Ale and Pine Nut Beurre Noisette

Ingredients (Serves 2)

For the fish:

  • 1 fresh rainbow trout, clean and filleted
  • 1 spring of thyme, leaves picked
  • Ground cinnamon
  • Kosher salt
  • Ground white pepper
  • Canola oil

For the chard:

  • 1 bunch rainbow Swiss chard, ¼ in. diced
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Kosher salt
  • Ground black pepper
  • Virgin olive oil
  • 1 oz white wine

For the sauce:
.5 pound unsalted butter, cubed and room temp.
1 shallot, minced
1-2 oz of pine nuts
.5 bottle brown ale beer (like Newcastle)
Kosher salt
Ground black pepper

Place the trout, skin down, on thick paper towels. Wrap in plastic wrap and refrigerate for at least 2 hours. (This will soak up some moisture in the skin so that it can get extra crispy.)

For the chard:

Rinse the chard thoroughly and drain well. Place it in a large mixing bowl. Season with Kosher salt and black pepper (to taste). Pour in the lemon juice. Heat the virgin olive oil in a pan. Once hot, brown the minced garlic. When it is golden brown, add thewhite wine and remove from heat. The wine will bubble. Once it stops, pour the hot oil mixture over the Swiss chard, careful not to over saturate, it is not necessary to use all the  oil. Toss with tongs and place on plate as a bed for the trout.

For the trout:
Once the skin is dry, with a sharp knife, lightly score the skin without cutting into the flesh.
Salt the skin lightly.

*At this point, it is recommended that you place a sauce pan on the stove to get VERY hot for the beurre noisette (brown butter).

Next, season the flesh side with kosher salt, white pepper, ground cinnamon (to taste), and the fresh thyme leaves.

Finally, over med-high heat, cover the bottom of a non-stick pan with canola oil. When hot, place in the trout skin down. Let cook until skin is crisp. Then, carefully using a fish spatula, flip the trout onto the flesh side. Let cook for 1-2 minutes and quickly remove to plate skin up. Serving it skin up, not only showcases the skin but, keeps it crispy.

For the beurre noissette:

In the VERY hot pan, drop in the cubed butter. The butter should melt rapidly and begin to brown.
Drop in the pine nuts and minced shallots. Add the brown ale, it too will bubble. Remove from heat.
Season with kosher salt and black pepper (to taste). Spoon over trout.

Now…Enjoy!

By Chef Giovanni Genao for PeterGreenberg.com

Feature Image Credit BigStock

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