Recipe Of The Month: Chef Granger’s Grilled Trout Almondine

As the rich hues of fall come to life in Atlanta, The Select proudly unveils its new seasonal menu, showcasing a range of dishes that celebrate the rich flavors of autumn. Among these seasonal delights is the Grilled Trout Almondine, skillfully crafted by Executive Chef Remi Granger. A modern interpretation of a French classic, the Grilled Trout Almondine features grilled trout, enhanced by a luscious brown butter almondine sauce. Accompanying the trout are tender broccolini, a velvety celery root purée, and earthy roasted King Trumpet mushrooms, each ingredient thoughtfully selected to reflect the season’s bounty.

Chef Granger has graciously shared the recipe for his Grilled Trout Almondine for those eager to bring this Parisian-inspired dish into their kitchens. This dish has five major components, each contributing its own unique flavor and texture to create a harmonious and satisfying meal:

1.        Broccolini

2.        Celery Root Puree

3.        Brown Butter Almondine

4.        Roasted King Trumpet Mushrooms

5.        Grilled Trout

Broccolini:

1. Blanch one handful of broccolini; once cool, chop into bite-sized pieces.
2. While the trout is cooking, sauté the broccolini over medium heat with salt.

Celery Root Puree

Ingredients:

• 1/2 lb of Celery Root
• 16 oz Heavy Cream

Steps:

1. Peel and cut the celery root.
2. Put all ingredients in a saucepan.
3. Cook the celery root until soft.
4. Blend in a food processor or blender.
5. Season with salt to taste.

Brown Butter Almondine

Ingredients:

• Juice of 1/2 lemon
• 1oz Shallots
• 3 oz Sliced Almonds
• 2 tbsp Capers with some liquid
• 1 tsp
• 1 pound Butter

Steps:

1. Small dice the butter.
2. Thinly slice the shallots and Italian parsley.
3. In a saucepan, render the butter until the milk solids separate.
4. Add the dry milk, then whisk until you achieve a caramel color and nutty flavor.
5. Strain the butter into the sliced almonds and add the capers with their liquid.
6. Let it cool, then add the thinly sliced parsley.
7. Mix in the lemon juice.

Roasted King Trumpet Mushrooms

Ingredients:

• 2-3 king trumpet mushrooms (cleaned)
• Olive oil
• Kosher salt

Steps:

1. Preheat the oven to 350°F.
2. Cut the mushrooms lengthwise, then slice into ¼-inch to ½-inch pieces.
3. Drizzle a little olive oil on a cookie sheet, then add the mushrooms.
4. Drizzle olive oil over the mushrooms and sprinkle with kosher salt.
5. Bake at 350°F for 12 minutes.

Grilled Trout

Note: This dish can be prepared with pan-seared trout if you prefer; however, we enjoy the depth created by the smokiness of the grill.

Ingredients:

• 2-4 trout fillets
• Olive oil
• Kosher salt

Steps:

1. Preheat the grill or griddle.
2. Rub the trout lightly with olive oil and season both sides with kosher salt.
3. Grill for 2 minutes per side or until desired doneness.

Plating:

To assemble, spread a generous dollop of celery root purée across one side of the plate, creating a canvas for the other ingredients. Next, arrange the roasted mushrooms and sautéed broccolini atop the purée. Place the grilled trout filet on the opposite side, then drizzle the brown butter almondine sauce over the trout, allowing it to cascade across the fish and infuse each bite with its rich, nutty flavor. Finish with a garnish of microgreens and a squeeze of fresh lemon juice for a final touch of brightness.

Chef Granger’s Grilled Trout Almondine is not just perfect for fall, it’s a celebration of how classic French techniques can be reimagined for today’s home kitchen. This well-layered dish encapsulates the flavors of The Select, bringing a taste of fine dining straight to your table. We encourage you to share your Trout Almondine by tagging @vueatlanta and @theselectatl, and let us see how you bring this exquisite dish to life at home!