Cedar-planked Idaho rainbow trout served with citrus-dusted asparagus tips and micro-greens
Instructions:
- 3 Idaho rainbow trout, boned and filleted Cedar planks;
- Zest of 2 lemons;
- Zest of 2 oranges;
- 2–4 tbsp (30–60 ml) extra-virgin olive oil, divided;
- Juice of 2 lemons;
- Salt;
- Pepper;
- 2 lbs (1 kg) fresh asparagus, peeled, blanched, and cut into 1-inch pieces;
- 11⁄2 c (350 ml) micro-greens;
- 1–2 tbsp (15–30 ml) herb-infused oil;
- 1 tbsp (15 ml) aged traditional balsamic vinegar (modern balsamic vinegar can be used as a substitute if reduced by half).
- Skin the boned trout fillets and set aside. Soak the cedar planks in water for a couple of hours prior to using. To prepare the citrus "dust," separately pulverize the lemon and orange zests in an electric coffee grinder until each is a fine dust. Set aside. Drizzle the trout fillets with 1–2 tbsp of olive oil and the lemon juice and season to taste with salt and pepper. Place the trout skin side down on the cedar planks. Roast in a hot oven (400–450 F or 200–230 C) for 7–10 minutes.
- Meanwhile, saute the asparagus in the remaining 1–2 tbsp olive oil and season with salt and pepper to taste. Using a ring or other small form as a base, place a portion of asparagus in the center of each plate. Top with a portion of trout (each fillet cut in half to fit on top of the asparagus ring). Next, place an equal portion of micro-greens on each portion of trout. Drizzle each serving with herb-infused oil and balsamic vinegar. Sprinkle each with a little lemon dust and orange dust.