After reading about the allure of fly-fishing in Julie Cohen’s “Rite of the River“, wow your friends by preparing trout recipes from The Tavern Kitchen & Bar and Panorama. Still can’t quit the fish? Try these three fish finishing techniques inspired by some favorite trout dishes around town. And after that? Well, it’s time to go fishing.
1) Marinate a trout fillet with olive oil, toasted cracked fennel seed and thinly sliced oranges for 24 hours. Place fillet on a baking sheet and put in a 325 degree oven skin-side down. Bake for 8 minutes. Season with salt and pepper and a squeeze of fresh lemon juice. Serve on a plate brushed with almond butter.
– Inspired by chef Patrick Connolly’s red trout from Basso. For the exact recipe for this dish, including directions on how to make the accompanying green bean salad, click here.
Basso, 7036 Clayton Ave., Clayton, 314.932.7820, basso-stl.com 2) Rub a trout fillet with olive oil and season with salt and pepper. Sear for 2 minutes on either side. Put the fillet on a baking sheet and top with sauteed vegetables (minced garlic, julienned sun-dried tomatoes, quartered artichoke hearts and sliced asparagus). Put in a 350 degree oven for 3 minutes. Finish with a splash of butter and a squeeze of lemon juice.
– Inspired by chef Nathan Bennett’s grilled trout from Hendel’s Market Café & Piano Bar. For the exact recipe for this dish, click here. Hendel’s Market Café & Piano Bar, 599 St. Denis St., Florissant, 314.837.2304, hendelsrestaurant.com 3) Salt and pepper the inside of a clear-cut trout. Close the trout and dredge it in flour and then cook in a lightly oiled saute pan for 5 minutes on each side, or until golden. Top with a sauce of white wine, whole peppercorns, shallots, fish stock, butter, lemon juice, capers and dill.
– Inspired by chef Bryan Carr’s rainbow trout from Pomme Restaurant. For the exact recipe for this dish, click here.
Pomme Restaurant, 40 N. Central Ave., Clayton, 314.727.4141, pommerestaurants.com/restaurant
-Photo by Greg Rannells
This article appears in October 2013.