Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4
© Tara Fisher

How to Make It

Step 1    

Preheat the oven to 375º. Cut off the beet greens. Discard the stems and tear the leaves. In a baking dish, arrange the beets in a single layer and cover with the kosher salt. Roast for 1 hour, until tender; let cool slightly, then peel and quarter.

Step 2    

In a bowl, toss the beets with the orange juice, zest and 1 tablespoon of the olive oil. Season with sea salt and pepper.

Step 3    

Season the trout with salt and pepper. In a cast-iron skillet, working in 2 batches, heat 2 tablespoons of the canola oil until it shimmers. Cook half of the fillets skin side down over moderately high heat until golden, 3 minutes. Add half of the thyme and cook until the skin is crispy. Add half of the butter and turn the fillets; cook over moderate heat, basting, until just cooked through, 2 minutes longer; transfer to a plate. Discard the thyme.

Step 4    

Wipe out the skillet. Add the remaining 2 tablespoons of olive oil and the beet greens and cook, tossing, until just wilted, 2 minutes. Stir in the lemon juice and season with sea salt and pepper.

Step 5    

Serve the trout with the roasted beets and greens, spooning a tablespoon of crème fraîche on each plate.

Make Ahead

The whole roasted beets can be refrigerated for up to 2 days; rewarm and peel before proceeding.

Suggested Pairing

Round, fragrant Chenin Blanc.

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