I was thrilled when Patrick Goubier, the owner and chef of La Table de Patrick and Chez Patrick Deli, agreed to share this exquisite salmon trout dish with me. This gluten-free fish dish is light and delicate with a robust hazelnut flavor, explained Patrick. You can substitute any fish for this versatile meal, which makes for a perfect light lunch any time of the year. I tend to avoid dairy in my diet, but the butter in this salmon trout fillet adds an important, yet subtle layer of flavor. Experiment to please your diners, your dietary needs, and your personal favorite substitutions. Bon appetit!
Salmon Trout Fillet Quinoa with Pink Grapefruit and Chervil
- 4 salmon trout fillets approx. 150g each
- 1 oz butter
- 2 shallots
- 1 cup red quinoa
- 1 cup white wine
- 1 cup filtered water
- 1 pink grapefruit
- 1 teaspoon cornflour
- 2 drops Tabasco
- 1 tablespoon olive oil
- 1 bunch fresh chervil
- 1 teaspoon chopped dill fresh
- Pinch salt white pepper
- Parsley to garnish
Rinse trout fillets, cut them diagonally into two pieces and then dry on a paper towel.
Thinly slice the shallots and then fry in half the butter until translucent.
Add the quinoa and after two minutes of frying on low heat add the white wine (cook like risotto, adding a little wine each time, ensuring the wine is totally absorbed by the quinoa before adding more).
Make a “bouquet garni" by wrapping a stick of green celery with thyme, rosemary, and a bay leaf and then tie it together with string. Add it to the quinoa.
Add water to the quinoa and cook for 15 minutes (or until all the water has been absorbed).
Peel and quarter the grapefruit with a knife (make sure you catch any of the juice that runs out of the fruit).
Cut the grapefruit quarters into 1 cm cubes.
Thicken the grapefruit juice with a little cornflour and add salt, pepper, Tabasco and olive oil. If you would like the sauce to be sweeter add orange juice.
Season the trout fillets with salt and pepper.
Brush remaining butter onto an oven tray and lay the fillets with the skin side facing up.
Bake for 4 minutes in the oven at 180°c. The fish should be soft and only just cooked through.
Coarsely chop the chervil and dill and combine in a bowl with the grapefruit cubes and half the juice dressing.
Arrange the quinoa on a plate with the trout and top with the grapefruit salad, drizzling with remaining dressing.
Garnish with parsley and serve immediately.