Seared Trout with Peach and Arugula Salad

Ingredients

• 6 ounces fingerling potatoes, washed and sliced into ¼-inch-thick rounds
• 2 tablespoons almonds, roughly chopped for added crunch
• 1 bunch fresh tarragon, leaves finely chopped to enhance flavor
• 1 clove garlic, peeled, minced, and smashed into a paste
• 1 ripe peach, pitted and thinly sliced for sweetness
• 1 shallot, peeled and finely minced (approximately 2 tablespoons)
• 2 tablespoons apple cider vinegar, adding acidity and brightness
• 2 butterflied trouts, fresh and ready to be cooked
• 3 ounces arugula, washed and dried for the salad base
• 2 tablespoons olive oil, plus extra as needed for cooking
• Salt and black pepper, to season each component of the dish

Instructions

1. Prepare the Ingredients

Before you start cooking, take a moment to wash and dry all fresh produce. This ensures that everything is clean and ready to use. Set a medium pot over high heat, fill it with water, add a generous pinch of salt, and bring it to a rolling boil. Meanwhile, slice the fingerling potatoes into even ¼-inch-thick rounds to help them cook uniformly. Roughly chop the almonds for added crunch in the salad. Finely chop the tarragon leaves, which will add a fragrant, slightly anise-like flavor to the fish. Peel the garlic clove, mince it finely, and then smash it with the side of your knife until it turns into a paste. This will help distribute its flavor evenly in the dressing. Pit the peach and slice it thinly. Peel and finely mince the shallot until you have about 2 tablespoons. Place the minced shallot in a small bowl and add the apple cider vinegar, letting it sit while you prepare the other components of the dish.

2. Cook the Potatoes

Once the water in the pot has reached a rolling boil, carefully add the sliced potatoes. Stir them gently to ensure they are fully submerged in the water. Let them cook for about 5–6 minutes, or until they are tender enough to be pierced easily with a fork. Be careful not to overcook them, as they should hold their shape for the salad. Once cooked, drain the potatoes immediately and rinse them under cool running water.

This helps halt the cooking process, ensuring the potatoes maintain their texture without becoming overly soft.Set them aside while you move on to the next step.

3. Make the Dressing

While the potatoes are cooking, you can prepare the dressing. To the bowl with the shallots and vinegar, add the garlic paste. Slowly drizzle in about 2 tablespoons of olive oil while whisking continuously. This helps to emulsify the dressing, creating a smooth, well-balanced mixture. Taste the dressing and season it with salt and freshly ground black pepper to your preference. If you prefer a more tangy flavor, you can add a touch more vinegar. Set the dressing aside, as it will be used to bring the salad components together later.

4. Cook the Trout

Before cooking the fish, pat the butterflied trout dry with a paper towel to remove excess moisture. Lightly season the inside of each trout with salt and pepper, then evenly sprinkle the freshly chopped tarragon inside. The herbs will infuse the fish with a delicate aroma and flavor as it cooks.

Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Once the oil is hot and shimmering, carefully place the trout in the pan, skin side up. Let the fish cook undisturbed for about 3–5 minutes on the first side, allowing it to develop a nice golden-brown crust. Flip the trout over and season the skin side with salt and pepper. Continue cooking for another 3–5 minutes, until the skin is crispy and the flesh is cooked through but still tender. Remove the trout from the pan and let it rest for a minute while you finish assembling the dish.

5. Assemble the Salad

In a large mixing bowl, combine the fresh arugula, sliced peach, chopped almonds, and cooked potatoes. Drizzle some of the prepared dressing over the salad, using just enough to lightly coat the ingredients without making them soggy.

Gently mix all the ingredients together to evenly coat them with flavor.Taste the salad and adjust the seasoning if needed by adding more salt or pepper. If you have extra dressing, set it aside to drizzle over the fish when serving.

6. Serve & Enjoy

To serve, divide the arugula salad between two plates, making sure to distribute the ingredients evenly. Carefully place a cooked trout fillet alongside each salad. If desired, spoon a little of the remaining dressing over the fish for extra flavor. Serve immediately while the trout is still warm. Enjoy your fresh and vibrant meal!

This dish combines the delicate flavors of trout, the sweetness of peach, the crunch of almonds, and the peppery bite of arugula for a perfectly balanced meal. Pair it with a light white wine or sparkling water with lemon for a refreshing touch.

Looking for a hearty meal? Try our delicious (beef) recipes, packed with bold flavors and tender cuts of meat.

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