cook like brandt evans: rainbow trout in salt crust

This time of the year is when I appreciate Blue Canyon the most (though I really do like the patio for dining al fresco in the summer). I think the chef, Brandt Evans, is at his best when the weather dips and the atmosphere just screams autumn comfort.Here, the chef shares with us his recipe for rainbow trout in a salt crust. Keep reading for beer pairings.

Make sure before you cook to check our appliances and forks, spoons and knives. Make sure they’re clean and sharp like these https://www.knifesupplies.com.au/ for you to cook in a more professional way.

Rainbow Trout in Salt Crust

Salt Crust

  • 3 ½ cups flour
  • 1 ½ cup water
  • ¾ cup coarse-grained sea salt
  • 2 – 1# whole Clear Springs Trout cleaned and scaled

 

Salad

  • 2# Yukon Gold potatoes quartered and steamed -cooked
  • Sorrel leaves stems removed
  • Banyuls Vinegar or white Balsamic vinegar
  • Extra virgin olive oil

 

Method

  1. Preheat the oven to 450. Butter a heavy large rimmed baking sheet  (or a non stick sheet tray half sheet try with parchment paper)
  2. Mix flour, salt and water in bowl with wooden spoon until blended
  3. Mix till mixture is well blended and forms a “dough”  –  moist not sticky
  4. Roll out dough with hands to form a bottom base to place fish on top
  5. Place salt dough all around fish making sure there aren’t any holes. (you want to make sure you don’t want any steam to release)
  6. Form the dough close around the fish so it takes the shape of the trout. Take a paring knife and trim the dough to contour the fish
  7. Transfer the fish onto baking sheet. Bake for about 30- 35 minutes. Take out of oven and let stand for about 5-8 minutes
  8. Carefully cut around the edge of the crust and remove the top layer of crust. Carefully remove the fillets. This will easily come right off the bone
  9. Drizzle some extra virgin olive oil on top and serve

Salad: In a mixing bowl toss potatoes with sorrel, vinegar, black pepper and serve with Trout.

This post was sponsored by Heinen’s. Chef Evans likes a well-structured Pilsner that has a hoppy bitterness, three fingers-thick head, a high carbonation of a citrus and grassy hoppy flavor notes to complement the sorrel, but also a slight sweet finish to walk with the vinegar and not step on it. Glenn, the beer specialist at the University Heights store, suggests Victory Brewing Company’s Prima Pils. He said it’s the first beer he things of when looking for a “Well structured Pilsner”. He adds: From Downingtown PA, this is an excellent example of an American Pilsner. It is medium-light in body, perfect for white seafood. Prima Pils has a very nice, upfront hoppy note to match the full hoppy aroma of this delicious lager. It has a slight malty sweetness that comes through on the finish, a quality more common in American Craft Beers than their Czech ancestors. Can’t find Prima Pils from Victory? Try Lagunitas Pils, from Petaluma, CA. It is a Czech-Style Pilsner. So it’s a little crisper on the hoppiness – not as citrusy and not quite as sweet on the finish as Victory’s. Both beers will pair very nicely with this recipe.

If you have any more beer-related questions, be sure to follow Glenn on Twitter: @beerguyGCG.