Trout with Brown Butter, Shaved Endive and Blood Oranges

Serves | 4 |

  • 2 Tbsp cooking oil
  • ½ lb butter, divided
  • 2 whole trout, butterflied
  • 4 Belgian endives
  • salt and freshly ground black pepper
  • 3 to 4 blood oranges
  • high-quality sherry vinegar

| Preparation | Add oil to a large sauté pan over medium-high heat. When oil begins to shimmer, add 2 Tbsp butter. Cook until butter foams. Shake the pan to move butter around and add 1 butterflied trout to the pan, skin-side down. Season the trout with salt as it cooks. Shake pan occasionally to make sure the skin doesn’t stick. Sauté for approximately 2 minutes. Set aside and repeat with second butterflied trout, adding more fat to the pan if needed to ensure the skin doesn’t stick.

Peel the outer layers of leaves from the endives. Using a knife or a mandoline, cut endive into ¾-inch slices. Place in a bowl and season to taste with salt and pepper.

Add the remaining butter to a saucepan and bring to medium-high heat. The butter will foam and then subside. At this point, the milk solids in the butter will begin to settle at the bottom and darken. The butter itself will become clear and fragrant. When it begins to smell like toasted hazelnuts and savory brown sugar, remove the saucepan from heat.

Trim each orange of its skin and pith. Holding each orange over a bowl to collect its juice, use a paring knife to slice between the membranes and release the orange segments (called supremes).

| To Assemble | In a large bowl, toss the endive, blood orange juice, blood orange supremes, a splash of sherry vinegar and brown butter. Season with salt and pepper. Divide the salad among 4 dinner plates and top each with half a trout.

SUGGESTED WINE PAIRING: EdgeWild Vignoles 2010 from EdgeWild Restaurant and Winery, Chesterfield, Mo.,

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