Spring Trout "Nicoise"
Ingredients
- 20 spears (about 12 ounces) asparagus
- 12 small potatoes, such as Butterball ‘C’ or smaller
- 2–3 tablespoons grapeseed and/or other neutral oil
- 4 trout fillets (3–8 ounces each)
- 4 cups mixed spring greens (see note)
- 20 picholine olives, pitted or whole
- 4 hard-cooked eggs, sliced
- ⅛ cup finely chopped preserved Meyer lemon
FOR THE CITRUS VINAIGRETTE
- ½ cup extra virgin olive oil, grapeseed oil, or a blend
- ¼ cup Meyer lemon juice
- 1 shallot, finely minced
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper, to taste
FOR THE MEYER LEMON AIOLI
- 3 egg yolks
- 1 Meyer lemon, juiced
- ⅛ cup chopped preserved Meyer lemon
- 1 clove garlic, minced
- 1 cup grapeseed oil or other neutral oil
- 1 cup extra virgin olive oil
- Salt to taste
Instructions
- To make the citrus vinaigrette, combine all ingredients in a small bowl. Whisk until blended. Set aside. To make the Meyer lemon aioli, in a small bowl, combine the egg yolks, lemon juice, preserved lemon and garlic. Whisk until blended. While whisking constantly, gradually drizzle in the grapeseed oil and olive oil, whisking until emulsified. Set aside. Bring a pot of salted water to a simmer over medium-high heat. Place a bowl of ice water alongside. Add the asparagus to the boiling water and blanch for 30 seconds. Using tongs, transfer to the ice water until cool, then to double layer of paper towels. Pat dry, then transfer to a rimmed baking sheet or platter. Drizzle with some of the vinaigrette and toss to coat evenly. Add the potatoes to the boiling water and cook just until tender, about 20 minutes. Drain and let cool briefly, then cut into halves. Transfer to the platter alongside the asparagus. Drizzle with more of the citrus vinaigrette and toss to coat evenly. Set aside. In a wide frying pan over medium heat, melt the oil. Add the trout, skin side down, and cook for 3 minutes. Turn and continue to cook until medium rare or desired doneness, about 1 minute longer. (Alternatively, bake in a 400°F oven for about 12 minutes.) To serve, spoon a dollop of the aioli onto each of 4 serving plates. Place a fillet on each plate. Lightly dress the greens with some of the remaining vinaigrette and arrange on the plate alongside the fish, along with the asparagus, potatoes, olives and eggs, dividing them evenly. Sprinkle evenly with the preserved lemon and serve.
