Slow-Roasted Trout with Citrus, Chive Crème Fraîche and Pistachio Salad

This slow-roasted trout recipe brings together bright citrus flavors and creamy herbaceous notes for a truly satisfying meal. The fillets are gently cooked with lemon and blood orange slices, resulting in tender, flaky fish that melts in your mouth.

A drizzle of chive crème fraîche adds a tangy finish, while the side of savory rice pilaf and a fresh arugula salad with pistachios and orange segments completes the dish. It’s an elegant yet simple dinner that’s sure to impress.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 275°F. Line a baking sheet with parchment paper.
2. Thinly slice lemon and blood orange into rounds. Set aside.
3. Finely chop chives. In a small bowl, mix crème fraîche with half the chives, salt and pepper. Refrigerate until serving.
4. Cook rice pilaf: In a small pot, melt 1 tablespoon butter (not listed, use as needed) over medium heat. Add finely diced onion and cook until softened, about 3 minutes. Stir in basmati rice and cook 1 minute. Add 1 cup water and chicken stock concentrate. Bring to a boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
5. Season trout fillets with salt and pepper. Place on prepared baking sheet. Arrange lemon and blood orange slices over the fillets.
6. Slow-roast trout for 20-25 minutes, until fish is opaque and flakes easily.
7. While trout roasts, prepare salad: In a bowl, combine arugula, remaining citrus slices (reserve a few for garnish), pistachios and a drizzle of olive oil (not listed). Toss gently.
8. To serve, spoon rice pilaf onto plates. Top with roasted trout and citrus slices. Drizzle with chive crème fraîche. Serve salad alongside.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod or halibut works well. Adjust cooking time based on thickness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to avoid drying out.

Can I make this dairy-free?

Substitute crème fraîche with a dairy-free sour cream or coconut cream and use oil instead of butter for the rice.