This recipe was created in two parts - the rainbow trout comes from inspiration I had during a dinner I had with my mother at The Elephant Walk. The veggies come from a long night of hitting Chinese restaurants in and around Leceister Square one night after seeing "Death and the Maiden" in the West End. By the end of the evening, the idea of vegetables braised with soy, ginger and garlic served with cheap red table wine had become inexorably linked in my mind with the idea of beginning my weekend on a Monday.
Rainbow Trout with Chile Lime Butter
with Mixed Vegetables
2 tsp. canola oil, divided
2 lbs. boneless rainbow trout filets
2 oz. cooked ham, slivered
1 lb. bok choy, chopped – whites and greens separated
8 oz. shiitake mushrooms, stemmed and sliced
2 c. mixed green beans, yellow beans and baby carrots
¼ c. water
2 garlic cloves, peeled and minced
1 slice of ginger (size of quarter, peeled), minced or grated
4 scallions, chopped finely
1 T. soy sauce
1 t. sesame oil
1 Serrano chile, sliced thinly
2 T. unsalted butter
juice of 1 lime
2 T. fresh cilantro, chopped finely
salt and pepper
3 c. cooked jasmine rice
1. Preheat oven to “warm”.
2. In a large heavy nonstick skillet, heat 1 tsp. oil over medium high heat. Pat the filets dry and season both sides with salt and pepper. Add the filets skin side down to the skillet (you may need to do this in batches). Cook without disturbing for 2 minutes. Flip over and cook for 1 minute more. Filets should be just cooked through (adjust times depending on the thickness of the filets). Remove to an oven safe plate and keep warm in the oven. Set skillet aside.
3. In a large nonstick sauté pan, heat remaining oil over medium high heat. Cook the ham until it just begins to brown. Add the mushrooms and a dash of salt. Continue to cook until the mushrooms give up their liquid. Add the mixed vegetables, the white part of the bok choy and the water. Cover and cook for 3 minutes. Then remove the cover and cook until most of the liquid has evaporated and the vegetables are just tender. Add the garlic and ginger. When the garlic and ginger are just fragrant, add the scallions and the green part of the bok choy. As the greens approach the “barely wilted” stage, add the soy sauce and sesame oil and stir through until the vegetables appear glazed. Remove the pan from the heat and keep warm.
4. In the pan in which the trout cooked, add the butter and the chiles over medium heat. Cook together until the butter begins to brown. Then add the lime juice and cook for 1 minute more. Taste for seasonings. Remove from heat and keep warm.
5. To serve, divide the rice between four plates. Then mound one fourth of the vegetables over the rice on each plate. Top each mound with a trout filet. Spoon the chile lime butter sauce over each filet and garnish the dishes with the chopped cilantro. Serve immediately.