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Grilled Rocky Mountain Trout With Orzo and Lemon-Sage Brown Butter

Chef Todd Slossberg
Restaurant/Operation Century Room, Hotel Jerome, Aspen, Colo.
Menupart Fish and Seafood 
Daypart Lunch, Dinner
Region American

Yield: 4 servings
Cooking oil 1 Tbsp.
Shallots, sliced 4
White peppercorns, cracked 1 Tbsp.
Bay leaves 2
Fresh sage, roughly chopped 3 sprigs
Lemon 1
White wine 1 cup
Heavy cream 1/4 cup
Clarified brown butter, warm 1 cup
Kosher salt to taste
Freshly ground white pepper to taste
Extra-virgin olive oil, divided use 2 Tbsp.
Orzo pasta, cooked 11 oz.
Sweet cherry tomatoes, halved 10
Baby spinach 4 cups
Fresh basil, chiffonade 1/2 cup
Trout, 8-10 oz., skin on, head off, pin bones removed 4
Leeks, slivered, crisp-fried garnish
1. Heat oil in sauté pan; gently cook shallots and peppercorns; do not color. Add bay leaves and 1/3 of sage; sauté a few minutes. Half lemon and squeeze juice into pan; add lemon halves. Add wine and reduce liquid by 2/3. Add cream and reduce by 1/2.
2. Strain sauce into blender. Blend on medium speed incorporating butter. Season to taste with salt and pepper; add 1/3 of sage. Sauce should have slightly nutty flavor from butter and hint of citrus. Set aside in a warm place.
3. Heat 1 Tbsp. olive oil in nonstick pan until hot. Add orzo; sauté 2 to 3 minutes. Add tomatoes; sauté 1 minute. Add spinach, a little at a time, until evenly distributed throughout pasta; sauté 2 minutes. Add basil and salt and pepper to taste. Set aside in a warm place.
4. Rub trout with remaining olive oil; season with salt and pepper. Spray grill with nonstick cooking spray. Make 3 to 4 cross marks on the skin of the trout; grill about 2 minutes for each mark. Turn carefully; grill an additional 2 minutes. Transfer from grill to platter; carefully remove skin.
5. Place orzo in the center of each plate. Top with trout, grill marks up. Spoon sauce around trout and serve. Garnish trout with fried leeks and remaining sage.

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