Oven-Roasted Golden Trout with Golden Beets in a Chive-Chevre Sauce over Simple Polenta

23 Nov

This dish was healthy, easy, and delicious.  Zak said this was guaranteed a spot in his top ten favorites for this year.  All of the flavors come together really well, from the earthy sweetness of the beets to the tangy bite of the goat cheese.  The flesh of the fish is moist and flavorful.  This dish is perfect if you are unsure of your seafood skills, because you are pretty much guaranteed a foolproof way to get flaky, melt-in-your mouth tender trout.  The beets are also insanely easy, simply requiring you to peel, chop, and toss with some cheese.  However, the combination of pretty colors and intense, interesting flavors make this dish seem like it should be a lot of work.  In reality, the hardest part is stirring the polenta!

Oven-Roasted Golden Trout with Golden Beets in a Chive-Chevre Sauce over Simple Polenta

Oven-Roasted Golden Trout:

1 lb. golden trout (2 fillets)

2 tbs. olive oil

Kosher salt and freshly cracked black pepper

Preheat oven to 375°.  [Note:  I roasted the beets first and then turned the oven down, waited a bit, and roasted the fish.]

Cover a baking sheet that will fit both fish fillets with tinfoil.  Brush with olive oil.

Rub olive oil on both sides of fish and season liberally with kosher salt and freshly cracked black pepper.

Place in oven and roast 18-20 minutes until fish flakes easily with a fork.

Internal temperature should be 145°.

Golden Beets in a Chive-Chèvre Sauce:

Half a dozen or so golden beets

3 tbs. olive oil, divided

1 tbs. chive chèvre

Kosher salt and freshly cracked black pepper

Preheat oven to 425º.

Trim off both ends of beets.  Place on a sheet of tinfoil and drizzle with a tablespoon or two of olive oil.  Season with kosher salt and freshly cracked black pepper.  Fold up edges of tinfoil and crimp to create a packet.

Place in oven and roast forty minutes or until easily pierced with a fork.  The cooking time will vary depending on the size of your beets.

Open tinfoil packets, carefully to avoid steam.  Let cool.

Peel off skins and cut into 1/4″ to 1/2″ cubes.

In a medium sauté pan, add remaining olive oil over medium heat.  Crumble in chévre, whisking to combine.

Add beets and toss to coat.  Cook until warmed through.  Serve over the fish and polenta.

Simple Polenta:

3 cups rabbit stock (or substitute seafood stock, chicken stock, or water)

1 1/2 cups polenta

Kosher salt and freshly cracked black pepper

Bring stock to a boil.  Whisk in polenta in a thin stream and let come to a vigorous boil.  Whisk thoroughly and reduce heat to medium.

Simmer, whisking often, about 20 minutes until creamy and cooked through.

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One Response to “Oven-Roasted Golden Trout with Golden Beets in a Chive-Chevre Sauce over Simple Polenta”

Trackbacks/Pingbacks

  1. Kelseyincleveland’s Second Blog-o-versary « Kelseyincleveland's Blog - July 15, 2012

    […] Oven-Roasted Golden Trout with Golden Beats in a Chive-Chevre Sauce over Simple Polenta […]

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