Sunday Supper, Market :: Brook Trout with Parsley Puree and Radish Salad

Below is our third course from the Market class, a Brook Trout with Parsley Puree and Radish Salad. You can use any kind of fish for this dish really. The grassy taste of the parsley puree and the crispness of the radish salad would compliment any type of fish very well. enjoy.

Photos by Karen Mordechai

Brook Trout with Parsley Puree and Radish Salad

1 large bunch of parsley, trimmed of stems
juice and zest of 1 lemon
1 cup of olive oil
½ clove of garlic, roughly chopped
2 bunches of radishes, trimmed of greens and cut into matchsticks
½ cup kalamata olives, pitted and roughly chopped
zest and juice of 1 lime
1 tbl olive oil
4 fillets of brook trout

Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate,
Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate.
Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute.
For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad.
Drizzle with some good olive oil.

Recipe Courtesy of Casey Solomon for Sunday Suppers

Brook Trout with Parsley Puree and Radish Salad

1 large bunch of parsley, trimmed of stems
juice and zest of 1 lemon
1 cup of olive oil
½ clove of garlic, roughly chopped
2 bunches of radishes, trimmed of greens and cut into matchsticks
½ cup kalamata olives, pitted and roughly chopped
zest and juice of 1 lime
1 tbl olive oil
4 fillets of brook trout

Place parsley, lemon juice, zest, olive oil, garlic salt and pepper in a blender and puree until smooth. Refrigerate,
Toss together the radishes, olives, lime juice and zest, olive oil, salt and pepper. Refrigerate.
Season both sides of the fish with salt and pepper. On high heat, place the fish skin side down in a sauté pan. Let crisp up and turn over. (3-5min) Cook flesh side down for 1 minute.
For plating, put a dollop of parsley puree in the center of the plate, place fish on top and garnish with radish salad.
Drizzle with some good olive oil.

Recipe Courtesy of Casey Solomon for Sunday Suppers

7 comments
  1. Helene says: August 14, 20097:51 pm

    You have no idea how timely this recipe is as I just purchased gorgeous trout fillets at the market this morning! Love the radish salad on top!

  2. Room design studio says: August 18, 20092:04 pm

    aaah I love market recipes ..it brings the market back into our daily lives!

  3. oneshotbeyond says: August 18, 20092:59 pm

    that looks light and really-really good!

  4. Bonbon Oiseau says: September 4, 20091:34 pm

    Hi Casey, where can I get brook trout? fish monger at union square, whole foods, chinatown? i want to make this tonight! i guess i can substitue cod or something?

  5. pessy says: June 15, 20104:59 pm

    would porgies work well in this?

  6. Resourceful Eats says: September 28, 20118:46 am

    [...] guide to cooking a meal. It’s all about cooking & eating together. And I could eat every thing on this site [...]

  7. Trout Market Salad « The Custom House says: August 26, 20125:58 pm

    [...]  Any time someone I know goes fishing and I ask what they caught, the answer is… trout.  This salad is the next thing I want to make.  It looks really, really [...]

Submit comment