Chile Caribe Crusted Colorado Trout

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Category: Entrees
Description:

In Ouray, The Beaumont Hotel’s Ore House’s chef Curtis Blanton hails from Dallas, a city known for its heat, football and a few famous foodies (think Iron Chef, Tim Love). In our featured recipe, Blanton has made use of cutthroat trout, Colorado’s state fish and pride and joy of area anglers. These green-backed beauties are always a hit: “Everyone that’s tried it, loves it,” Curtis said.

Read the complete story in the November/December 2012 issue of Colorado Life Magazine!

Number of Servings: 8
Ingredients: Chile Caribe Crusted Colorado Trout:
4 Colorado trout, cleaned and butterflied
1 lb baby spinach
1 lb goose berries (can substitute black berries or grapes)
1 bulb fresh fennel, thinly sliced
3 cloves shallots, thinly sliced
16 cloves roasted garlic (2 for each portion)
1 cup walnut halves
1 cup olive oil
1 pint balsamic vinegar, reduced to syrup
Chile Caribe Spice Rub
Citrus Sage Buerre Blanc*
Kosher salt to taste
Black pepper to taste

Chile Caribe Spice Rub:
1 Tbsp caribe chili flakes
1 Tbsp black pepper
2 Tbsp kosher salt
1 Tbsp granulated garlic
1 Tbsp light chili powder
1 tsp cumin powder
1 Tbsp dried parsley
A pinch of chopped, fresh thyme
A pinch of chopped, fresh rosemary

Citrus Sage Buerre Blanc:
1 quart no pulp orange juice
1 cup white wine
1 lb unsalted butter
1 tsp fresh sage, finely minced
1 tsp fresh cilantro, finely minced
Kosher salt to taste
Directions: *Shave some time off your prep plate when you prepare your buerre blance in advance. In a medium-sized sauce pot, combine white wine and orange juice; reduce liquid over medium-high heat until it forms a syrup-like consistency. Remove from heat and begin whisking in butter; once incorporated, stir in sage and cilantro. Add salt to taste and set aside.

Ensure your trout filets are clean and dry before cooking. Sprinkle the spice rub on both sides of the fish and heat a large sauté pan to high for searing. Add 1-tbsp of olive oil to the hot pan and begin searing, one filet at a time. If the filets start to curl, simply place another small sauté pan on top of the fish to keep flat.

Heat the remaining olive oil in a medium-sized sauté pan and begin cooking the fennel, shallots, berries, roasted garlic and walnuts. Sauté this mixture just long enough to infuse the oil with flavor. Place all spinach in a large mixing bowl and pour in the hot oil combination. Drizzle in 2-tbsp of reduced balsamic, add salt & pepper to taste, and toss ingredients to combine all the flavors.

Place spinach salad in the center of the plate, and top with trout. Spoon citrus sage buerre blanc over fish and finish with a garnish of balsamic reduction.