Trout with Hazelnut Pesto

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November 5, 2015

Roasting the trout on a salted plate will keep the inside juicy and the outside crispy. The citrusy hints of the potato salad enrich the finishing touch of the dish.


2 servings

2 skin-on whole trouts

Kosher salt

freshly ground black pepper


½ cup fresh basil leaves

10-14 whole hazelnuts

2-3 tablespoons olive oil

½ tablespoon freshly squeezed lemon juice


4 Yukon gold medium size potatoes

1 bay leaf

1/2 teaspoon whole black peppercorns – freshly grounded

2 fresh thyme sprigs

1 fresh rosemary sprig

1 fresh oregano sprig

2 medium garlic cloves, peeled

1-1/2 tablespoon extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 sprig scallion, diced

Kosher salt and freshly ground black pepper


1To make the pesto, put all the ingredients in a food processor. Pulse several times until mixture is smooth.

2Lightly season the trout inside out with salt and pepper. Spoon two tablespoons of the pesto inside and wrap the fish with cooking twine to close the cavity.

3Place a Himalayan Salt Plate in the oven and preheat to 450F. for 15 minutes. Transfer the fish to the salt plate and roast for 12 minutes or until cooked. Serve with potato salad on the side.

4To make the potato salad, in a medium size pot place the potatoes and the herbs. Cover with water and bring to boil. Once tender remove the potatoes from the hot water. Peel the skin off. Cut the potatoes into 1” cubes and transfer them to a glass salad bowl.

5In a small cup mix kosher salt and freshly ground black pepper, vinegar and scallion. Add the vinaigrette over the potatoes and mix gently with a spoon.


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