Rainbow Trout with Sorrel & Chard Sauce

Rainbow Trout with Sorrel & Chard Sauce

The classic French beurre blanc sauce with sorrel is a thick creamy sauce made with butter, cream and wilted sorrel. This recipe is quick and healthy and takes the attributes of the traditional beurre blanc to transform into a mild green summer pesto.

4 whole boneless rainbow trout fillets
Pinch each of sea salt and freshly ground black pepper
For the Sauce:

1 shallot
1 handful young sorrel leaves
1 handful Swiss chard leaves
6 tablespoons extra virgin olive oil
2 tablespoons pine nuts
¼ cup grated Pecorino Romano cheese

FOR THE SAUCE: In a food processor or blender, pulse the shallot until very finely chopped. Scrape down the sides with a spatula. Add in the sorrel, char, pine nuts and a pinch of sale. Pulse a few times until all ingredients are roughly chopped and combined.

Slowly pout in the olive oil while the machine runs a gentle blend setting. If you like the sauce thicker, omit some of the oil and likewise if you like the sauce thinner, add more olive oil.

Spoon the sauce into a bowl and add the grated cheese, stir and set aside.
FOR THE FISH: On lightly greased foil-lined baking sheets, place the trout fillets skin-side-down and drizzle with olive oil and a pinch of salt and pepper.
Turn the oven to broil with the rack about 4-inches from the flame or coils. Place the fish in the oven and broil for 3-5 minutes – or until the fish flakes when tested with a fork.

Immediately plate the trout on warm plates and top with a generous dollop of Sorrel & Chard Sauce accompanied by a small dollop of plain Greek Yogurt. The sauce will keep refrigerated for up to 1 week.

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