Meal Fit for a Model

Our February cover girl, Britt Maren, shares one of her favorite recipes for a simple but delicious dinner at home. Don’t forget the wine and dessert, she says.

Pan Seared Trout with Mashed Sunchokes and Shaved Brussels Sprouts by Britt Maren

  • Trout:
  • 1 lb trout fillets, cleaned with skin on
  • 1 tbsp extra-virgin olive oil
  • salt & pepper, to taste
  • 1. Heat a sauté pan over medium heat, then add olive oil.
  • 2. Season fish with salt and pepper on both sides. Gently place skin side down in pan; cook until fillets start to crisp, 1 to 2 minutes.
  • 3. Flip fish carefully; turn off the heat and let sit in the hot pan until flesh is one color throughout, 1 to 2 minutes more.
  • Sunchokes:
  • 1 lb sunchokes
  • 1 tbsp butter
  • 2 tbsp extra-virgin olive oil
  • salt & pepper, to taste
  • 2 cloves garlic, minced
  • ¼ cup thyme, chopped
  • ¼ cup parsley, chopped
  • ¼ cup chives, chopped
  • 1. Clean sunchokes thoroughly and cut into 1 inch chunks.
  • 2. Heat a large sauté pan over medium heat, then add butter and olive oil. Stir until butter melts and just starts to brown.
  • 3. Add sunchokes and cook, stirring constantly, until golden brown all over, about 15 minutes. Add salt, pepper, garlic, and thyme.
  • 4. Transfer sunchokes to a bed of paper towels to absorb oil and butter.
  • 5. Place sunchokes in a bowl and use a fork or potato masher to mash them to your desired consistency. Add parsley and chives, and more salt & pepper to taste.
  • Brussels Sprouts:
  • 1 lb. Brussels sprouts
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • salt & pepper, to taste
  • 1. Preheat oven to 350 F. Clean Brussels sprouts thoroughly and shave them using a mandolin. Reserve 1 cup left whole.
  • 2. Mix the shaved sprouts with olive oil, lemon juice, salt & pepper.
  • 3. With remaining Brussels sprouts, remove outer leaves (several from each sprout) and place them on a baking sheet. Bake until just crisp, but still green, about 10 minutes.
  • Plating:
  • Place mashed sunchokes on the plate, top with seared fish (skin side up). Top with shaved Brussels sprouts, and sprinkle crispy sprout leaves around the plate as desired.
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