Uri Buri's Rainbow Trout in a Cast Iron Pot
By Uri Buri
This dish continues to star on the menu because our diners keep asking for it. It can easily be made at home, too. We serve this dish with turmeric rice, but it can be served with white rice or with any other side dish you prefer. It goes especially well with a side dish that absorbs the sauce -- like fettucini.
For the fish:
4 fillets fresh rainbow trout, skin on
1.5 cups whipping cream
2 tsp freshly ground pepper, preferably a mixed blend
2 tsp fish sauce or crushed anchovy
2 scallions, finely chopped
For the rice:
1 cup rice
1.5 cups chicken or vegetable stock
1 scant tsp ground turmeric
1 sprig rosemary
1 tsp Kosher salt
2 tbs canola oil
First make the rice: Heat the oil in a small saucepan over medium heat. Saute the rice lightly for a couple of minutes. Pour in the stock, turmeric, rosemary and salt, and turn up the heat to high. Bring the rice to a boil and then immediately lower the heat to a simmer and cover. It should take 20 minutes or so to cook, and then rest, still covered, for another 10-15 minutes.
When the rice is resting, start the fish. Mix the whipping cream with the pepper blend and the fish sauce (or anchovy if using).
Meanwhile, place a large heavy cast iron skillet or pot with a fitted lid over high heat (the skillet or pot should be able to hold all the fillets without overlapping). When it is very hot, add the fillets skin-side down, making sure the entire fillets are touching the bottom of the skillet or pot.
Pour the seasoned whipping cream over the fillets and cover immediately. Lightly shake the fish to prevent from scorching.
Remove from the heat after exactly one and a half minutes. Garnish the fish with the scallion and cover again. Bring the fish to the table in the pan.
To serve: Distribute the fish fillets between two plates with a little sauce. Add some of the rice to the pot, mixing it well with the remaining sauce, and add to the plate.
Recipe adapted from Fish and Seafood by Uri Buri. Copyright Uri Buri 2009.