Pistachio-Crusted Sea Trout with Warm Clam, Leek and Green Apple Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea trout fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   In a bowl, combine the chopped pistachios, gluten-free breadcrumbs, half of the parsley, half of the chives, 1 grated garlic clove, lemon zest, 1 tablespoon olive oil, and 1 tablespoon melted butter until the mixture is evenly moistened.

3. 3

   Brush the top of each fillet with a thin layer of Dijon mustard. Press the pistachio mixture on top to create an even crust.

4. 4

   Place the fillets skin-side down on a baking tray or oven-safe skillet. Bake for 10 to 12 minutes at 220 °C / 425 °F, until the fish is just cooked through and the crust is golden.

5. 5

   Meanwhile, heat 2 tablespoons of olive oil in a wide skillet over medium heat. Add the leek and cook for 4 minutes, stirring, until tender but not browned. Add the 2 chopped garlic cloves and cook for 30 seconds.

6. 6

   Add the green apple, stir well, and cook for 2 minutes. Pour in the white wine and let it boil for 2 minutes so it reduces slightly.

7. 7

   Add the clams and fish stock. Cover the skillet and cook for 5 to 7 minutes over medium heat, until the clams open. Discard any clams that remain closed.

8. 8

   Remove the lid, add the remaining tablespoon of butter, the lemon juice, the rest of the parsley, and the rest of the chives. Taste and adjust with the remaining salt and black pepper.

9. 9

   To serve, spoon the warm clam, leek, and apple ragout into shallow bowls. Set a pistachio-crusted trout fillet on top and finish with a spoonful of the pan juices.