Pan-Seared Trout With Asian Vinaigrette
By: Chef Scott Anderson
Published: Saturday, February 13, 2010 - 2:37pm

Ingredients




Pan-Seared Trout with Asian Vinaigrette
For the vinaigrette:
1 tablespoon cane sugar
1/2 teaspoon salt
2 teaspoons fresh galangal, chopped
1 1/2 tablespoons Yuzu rice vinegar
1 1/2 tablespoons lite soy sauce
5 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes, or more, to taste
For the trout:
4 trout fillets, large enough to serve 1 person each
Salt and fresh ground pepper
2 tablespoons grape seed oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 pound Crimini mushrooms, quartered
1 pound asparagus, trimmed and cut on the bias in 2-inch lengths
1 small Jicima – peeled & alumette cut

Preparation

1 Pre heat grill to medium high heat (375 degrees) and place a well-seasoned cast iron skillet over the middle burners. Pat fillets dry and sprinkle both sides with salt and pepper. 2 Combine sugar, salt, ginger, vinegar and soy sauce in a small jar or bowl. Shake or stir to dissolve the sugar and salt. Add oil and red pepper flakes and shake to blend; shake again before using. 3 Add a tablespoon of oil and then add 2 of the fillets and sear them on one side. Lift them carefully from the pan and put on a plate in the oven to keep warm. 4 Add remaining oil, garlic, red pepper flakes, Jicima, mushrooms, and asparagus. Toss often until asparagus has softened and is bright green. Add 2 tablespoons of the vinaigrette and stir to coat the vegetables. 5 Place vegetables onto 4 plates and place fillets on top and spoon remaining vinaigrette over all.