Crispy Sea Trout with Black Garlic Shrimp, Warm Parsnip Cream and Fennel Orange Salad

Instructions

1. 1

   Preheat the oven to 120 °C / 250 °F. Pat the sea trout fillets dry with paper towels and season both sides with half of the salt and some black pepper.

2. 2

   Place the parsnips in a saucepan with the fish stock, chopped garlic, and a pinch of salt. Bring to a boil, lower the heat, and cook for 15-18 minutes until very tender.

3. 3

   While the parsnips cook, shave the fennel very thinly. In a bowl, combine the fennel, orange segments, 1 tablespoon of chives, a few fennel fronds, Dijon mustard, lemon juice, 1 tablespoon olive oil, a pinch of salt, and pepper. Set the salad aside.

4. 4

   Drain the parsnips, reserving 60 ml / 1/4 cup of the cooking liquid. Blend them with the heavy cream, 15 g butter, and some of the reserved liquid until smooth and silky. Adjust with salt and pepper, cover, and keep warm over very low heat.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Place the trout skin-side down and press gently with a spatula for 20 seconds to keep it from curling. Cook for 4-5 minutes until the skin is deeply golden and crisp.

6. 6

   Flip the fillets, add 15 g butter to the skillet, and cook 1 minute more, lightly basting the fish with the fat. Transfer the skillet to the oven and finish cooking for 4-6 minutes at 120 °C / 250 °F, depending on thickness. Remove the trout and let it rest for 2 minutes.

7. 7

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the shallot and cook for 2 minutes until softened. Add the shrimp, black garlic, and red pepper flakes. Sauté for 2 minutes, stirring to coat the shrimp evenly.

8. 8

   Pour in the dry white wine and let it boil for 1 minute so the alcohol cooks off and the sauce reduces slightly. Season with the remaining salt and pepper. Turn off the heat and add the remaining chives.

9. 9

   To serve, spread the warm parsnip cream onto the plates. Set a sea trout fillet on top, spoon over the black garlic shrimp and their juices, and finish with the fennel-orange salad. Serve immediately.