Crispy Trout with Warm Lemon Caper Butter, Roasted Parsnip Purée, and Sautéed Chard Grape Salad

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the parsnips on a sheet pan, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and pepper, and roast for 22 to 25 minutes until very tender and browned at the edges.

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   2. While the parsnips roast, pat the trout fillets very dry with paper towels. Season both sides with the remaining salt and pepper, and add the lemon zest over the flesh side.

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   3. Transfer the roasted parsnips to a blender or food processor. Add the vegetable stock or water, heavy cream, and 15 g (1 tbsp) butter. Blend until smooth. Taste and adjust salt. Keep warm.

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   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. Place the trout skin-side down and cook for 4 to 5 minutes, pressing gently at first so the skin makes full contact. Flip and cook 1 to 2 minutes more, until the fish is just cooked through. Remove and keep warm.

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   5. In the same skillet, lower the heat to medium and add the Swiss chard. Cook for 2 minutes. Add the red grapes and cook 1 minute more, just until the chard softens and the grapes are warm but still juicy. Remove and set aside.

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   6. Reduce the heat to low. Add the remaining butter, garlic, and capers to the skillet. Cook for 1 minute, stirring, until the garlic is fragrant and the capers sizzle. Add the lemon juice and parsley, stir, and turn off the heat.

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   7. To serve, spoon a bed of parsnip purée onto each plate. Set a trout fillet on top, add the sautéed chard and grape mixture on the side, and finish with the warm lemon caper butter over the fish.

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   8. Serve immediately to keep the trout skin crisp and highlight the contrast between the creamy purée and the sautéed garnish.