Roasted Trout and Artichokes with Almond Bread Crumbs and Mint
Adapted from Jamie Oliver, Jamie's Kitchen
Equipment: 6 pieces of butcher's twine, roasting pan, mortar and pestle and food processor
2 ruby red trout fillets (Quality Seafood has the best price on ruby red trout!)
1 cup organic almonds
basil infused grapeseed oil
Texas Olive Ranch olive oil
basil (garden or farmers' market)
mint (garden or farmers' market)
thyme (garden or farmers' market)
package or jar of artichoke hearts (fresh, marinated, grilled or plain)
2 slices Udi gluten-free bread (toasted) or Texas French Bread or Swedish Hill (any type - day old bread is even better)
zest of 2 lemons *slice lemons to squeeze over fish after cooked
clove of garlic (Milagro Farms at Austin Farmers' Market)
2 slices of bacon (Richardson Farms or Niman Ranch at Wheatsville)
salt and pepper
1. Preheat oven to 425
2. Rub a roasting pan with 3-4 Tbsp basil infused grapeseed oil. Spread three pieces of butcher's twine under the trout fillets (skin side down).
3. Toast the almonds just long enough to smell the aroma of the almonds without letting them burn. Don't leave them! They'll burn quickly.
4. Crush up the almonds using the mortar and pestle. You'll want to leave some of the pieces large enough to sprinkle onto the filling. Bruise the mint by adding it to the almonds and using the pestle to release the oils.
5. Take the crust off of the bread and add to a food processor. Pulse until the bread is into the size of bread crumbs. Add the lemon zest, artichoke hearts, garlic, 4-5 Tbsp olive oil and salt and pepper. Pulse until all of the ingredients form a paste.
6. Use a spatula to spread the paste onto one side of the trout. Then sprinkle almond and basil mix on top. Lay 3-4 basil leaves lengthwise on top of the paste.
7. Close the fish so that the top has the skin side showing.
8. Lay a piece of bacon and then thyme along the top of the fish.
9. Tie the the butcher's twine up along the top of the trout.
10. Cook for 15 minutes in a preheated oven.
Squeeze lemon over the top of the trout and serve with baby squash!
Baby Squash with Bacon
baby squash (Animal Farm or Greenling) or small, tender pieces of squash
1 slice of bacon (Richardson Farms or Niman Ranch at Wheatsville)
shallots or small red onions
grapeseed or olive oil
Saute garlic, shallots, thyme and bacon in olive oil on medium to medium high heat (we like to use a cast iron skillet) until bacon starts to crisp. Add baby squash and cook until fork tender or when the squash just starts to brown.