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Print Chefs at Home: Crispy Skin ChalkStream Trout with Fresh Herbs and Peas
Serves: 8
Prep Time: 5 min
Cook Time: 10 min
Difficulty: EasySpring time is the best time to cook with ChalkStream Trout! I love pairing the clean trout flavor with green vegetables and herbs. The richness of the fish is also great with spice and acid. For this recipe, I used easy to find ingredients from the supermarket to make a delicious and easy dish.
Try this recipe with any of our skin-on salmon.
BY CHEF CARL DOOLEY OF MOONCUSSER IN BOSTON
RECIPES AND PHOTOS BY CARL DOOLEY, EXECUTIVE CHEF OF MOONCUSSER IN BOSTON, FORMERLY OF THE TABLE IN CAMBRIDGE
ON INSTAGRAM, FOLLOW CHEF CARL AND MOONCUSSER
Ingredients
- 1 cup whole milk yogurt
- Kosher salt, to taste
- 4 tablespoons chopped pickled deli style banana peppers (or other pickled chilis)
- 2 pounds ChalkStream trout, cut into 4 pieces
- 2 tablespoons seasoning spice blend, preferably something Middle Eastern, such as zaatar
- 1 lime, quartered
- Chopped fresh cilantro
- 2 cups frozen or fresh peas
Instructions
1.
Heat oven to 300°F.
2.
Mix yogurt with some salt and a splash of the pickle juice from the banana peppers. Set aside.
3.
Season the fish with salt and spice. Heat a large skillet over medium-high heat. Add enough oil to coat the bottom of the pan and when it’s hot, cook fish skin side down until skin is crispy and nicely browned.
4.
Transfer the trout to a baking pan, keeping the skin side up. Place the baking tray with the trout in the oven and cook until warm. This will take only a few minutes.
5.
While the trout is in the oven, heat the peas with a little oil and salt in the same pan that the trout was cooked in. To serve, spread the yogurt on the bottom of a serving plate and top with the trout.
6.
Spoon the hot peas on top of the fish, garnish with the peppers, cilantro, and crushed pita chips. Squeeze the limes on top.