Description
This recipe is a riff on the classic Trout Almondine elevated with the flavors of walnuts and sesame.
Ingredients
- 2 cups rice, uncooked
- 3 tablespoons unsalted butter, divided
- 5 tablespoons olive oil, divided
- 7 cups thinly sliced cabbage
- 2 cups Brussels sprouts, shredded
- 2 pounds trout fillets, in 1/2 pound pieces if possible, or salmon
- 2 to 4 garlic cloves, thinly sliced
- 3 teaspoons kosher salt, divided
- ½ cup walnuts, chopped
- 2 tablespoons sesame seeds
- ½ cup giardiniera
- Lemon wedges, for serving
Instructions
- Rinse rice thoroughly and follow package cooking instructions. When the rice is done, let rest for 10 minutes then add 1 tablespoon of butter and fluff the rice.
- In a skillet over medium heat, heat 1 tablespoon of butter and 2 tablespoons of olive oil. Add the cabbage and 1 teaspoon of salt and cook, stirring frequently, until soft and slightly brown around the edges, about seven minutes. Add the Brussels sprouts and continue cooking until for 4 more minutes, 11 minutes total. Once everything is done, remove from the pan and set aside.
- Add the remaining 1 tablespoon of butter and 3 tablespoons of olive oil to the pan, still over medium heat, and let the butter melt. Add the fish to the pan, skin side down, and salt with a scant teaspoon of salt. Cook until it begins to be golden brown, about 2 minutes, then flip.
- Cook for 4 minutes then flip again, adding the garlic slices to the pan, and cook for 2 more minutes. Make sure the garlic chips don’t burn – if they finish earlier, remove them from the pan first. Otherwise, remove the fish from the pan and set it aside, and continue cooking the garlic chips until they are golden. Once the garlic chips are done, remove them from the pan and set aside.
- In the same pan, with the remaining oil, add the walnuts. Stir constantly, as they can easily burn. Cook until lightly browned and toasted, about 1 ½ minutes. Add the sesame seeds and stir to combine, then quickly turn off the heat, remove the nut clusters, and transfer them to a small bowl. Salt and set aside. Try to avoid eating them because they are delicious.
- In a bowl mix the rice with the giardiniera and salt, if needed.
- Plate the fish with a tablespoon or two of the walnut mixture over the top with a side of the giardiniera rice and the sauteed cabbage and Brussels sprouts. Squeeze a lemon wedge over the top and enjoy!
Nutrition
- Serving Size:
- Calories: 810
- Sugar: 7.3 g
- Sodium: 1618.5 mg
- Fat: 44.4 g
- Carbohydrates: 45.6 g
- Protein: 60.1 g
- Cholesterol: 188.4 mg