Rainbow Trout with Buttermilk Consommé, Watercress, and Shaved Radishes

Photo by Andrew Cebulka

4 servings

  • 2 trout fillets (7−9 ounces each)
  • Salt and pepper
  • 1 bunch watercress (washed and tough stems removed)
  • ½ cup radishes (shaved on mandolin)
  • Edible flowers for garnish
  • Buttermilk consommé (recipe follows)
  • Buttermilk Consommé
  • ½ gallon buttermilk
  • 5 sprigs thyme
  • 1 bay leaf
  • 5 parsley stems
  • 3½ sheets gelatin (bloomed)
  1. Place trout fillets between two pieces of plastic wrap. With a mallet, flatten trout. Remove plastic and lightly season with salt and pepper.
  2. Roll trout in plastic wrap to resemble a tube. The tube should be 1 inch in diameter. Place trout in a bag then vacuum seal.
  3. Place trout in a water bath at 52 degrees Celsius and poach for 12 minutes. Immediately remove trout from bag and carefully slice into ½-inch thick slices, then remove plastic wrap from trout slices. Reserve slices.
  4. In a small saucepan, over medium heat, bring buttermilk consommé to a simmer. Season the broth with salt.
  5. Divide buttermilk consommé into four bowls. Place fish in bowl with consommé and garnish with watercress, radishes, and edible flowers.

Buttermilk Consommé

  1. In a medium saucepan, bring buttermilk and herbs to a simmer.
  2. Once curd forms turn heat off and allow herbs to steep for 15 minutes.
  3. Strain the buttermilk into a bowl and then fold in the bloomed gelatin.
  4. Freeze the buttermilk in the bowl.
  5. Remove bowl once buttermilk is frozen and remove frozen buttermilk.
  6. Place frozen buttermilk in a cheesecloth-lined colander with another bowl underneath to catch buttermilk as it thaws.
  7. Place in refrigerator and reserve thawed buttermilk.

  • from Chef Joseph Lenn of The Barn at Blackberry Farm in Walland, Tennessee

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