Finns take pride in their rugged terrain, loving wild game and foraged foods and cooking fresh catches outside whenever possible. Although this stuffed rainbow trout really should be cooked over a campfire for a true taste of Finland, serving the fish whole with a filling of mushrooms and root vegetables captures the hearty and rustic nature of Finnish cooking.
Finnish stuffed and seared rainbow trout with Meyer lemon butter and turnip purée
If you’d rather not tackle deboning a whole trout at home, ask your local fishmonger to do so before purchase.
Serves | 4 |
Parsley Oil (Yields about 1 cup)
- 1 cup grapeseed oil
- 1 bunch fresh parsley, roughly chopped
Meyer Lemon Butter
- ½ cup salted butter
- zest of 1 Meyer lemon
- 3 drops Meyer lemon-infused olive oil or lemon extract
- ½ cup reserved hot grapeseed oil (recipe below)
- 4 turnips, washed, scrubbed and patted dry
- ½ tsp kosher salt, divided, plus more to taste
- 2 oz crème fraîche
- 1 Tbsp heavy cream
- 2 Tbsp salted butter
- 5 oz shiitake mushrooms, thinly sliced
- 1 sweet onion, thinly sliced
- 1 fresh fennel bulb, thinly sliced
- 1 lemon, thinly sliced
- 4 Tbsp finely chopped fresh parsley
- ½ cup parsley oil (recipe below), divided
- coarse sea salt and freshly ground black pepper, to taste
- 4 8-oz whole rainbow trout, cleaned, deboned and sliced open down the center
- 1 tsp fresh lemon juice
- kosher salt
- 4 eggs, divided
- Meyer lemon butter (recipe below)
| Preparation – Parsley Oil | In a skillet over medium-high heat, add grapeseed oil and heat until almost smoking. In a small heatproof bowl, add parsley. Pour ½ cup hot oil over parsley and set aside at room temperature; reserve remaining hot oil.
| Preparation – Meyer Lemon Butter | In a small mixing bowl, add butter, zest and Meyer lemon olive oil to reserved hot grapeseed oil. Strain zest from butter using a fine-mesh strainer; stir and set aside at room temperature.
| Preparation – Turnip Purée | In a stockpot over medium-high heat, fill halfway with water and add turnips and ¼ teaspoon salt; once boiling, cook for 20 minutes or until soft. Remove from heat and strain. In a large mixing bowl, add boiled turnips, crème fraîche, heavy cream and butter and purée using an immersion blender. Season with more salt to taste; keep warm and set aside.
| Preparation – Rainbow Trout | In a large mixing bowl, add mushrooms, onion, fennel and most of lemon slices. Squeeze remaining lemon slices over top of mushroom mixture and toss; add parsley and ¼ cup parsley oil and season with salt and pepper to taste. On a clean work surface, lay trout open, skin-sides down; add mushroom mixture on one side of each trout. Fold other sides of fillets over, closing and securing each trout using kitchen twine by tying near the heads, middles and tails. Place in a 2-gallon zip-close freezer bag and refrigerate for 4 hours or overnight.
Untie kitchen twine and remove filling from trout; reserve filling. In a large sauté pan with a lid over medium heat, add 2 tablespoons parsley oil and season generously with salt. Add filling and sauté, adding more salt and pepper to taste, until cooked through. Remove from heat and cover with lid to keep warm.
In a large skillet over medium-high heat, add remaining parsley oil and season with salt. Add trout, 2 at a time, open and skin-sides down. Season with salt to taste and sear until soft and flaky, 2 to 3 minutes per side. Remove from heat.
| Preparation – Poached Eggs | In a medium saucepot over high heat, add water until almost full and bring to a simmer; reduce heat to medium-high and add lemon juice and salt. Slowly stir water in a circular motion, breaking 2 eggs into water; cook for 3 minutes. Carefully remove eggs using a slotted spoon and transfer to an oiled plate. Tent with aluminum foil. Repeat with remaining eggs.
| To Serve | Stuff fillets with cooked filling until full. Divide turnip purée between 4 serving plates and top with stuffed trout. Top with poached eggs and Meyer lemon butter; serve.