While cuisine from Louisiana tends to fall into either the Creole or Cajun description, local ingredients from the land, bayou and coastal waters are the highlight. Fresh satsumas (a variety of mandarin oranges), white wine and herbs combine in a beurre blanc to top the trout, a popular saltwater fish in the state.
Whole Trout with Satsuma Beurre Blanc
Yields: 1 fish, serves 2
- 1 whole 4-lb trout (scaled and gutted)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- ¼ cup olive oil
- 1 cup white wine
- 2 whole satsuma oranges, zest and juice
- 1 tsp sugar cane vinegar
- 2 cups very cold unsalted butter, cubed
- 2 shallots, sliced
- 1 garlic clove, crushed
- kosher salt, to taste
- 2 sprigs green onions, sliced
- 3 sprigs dill, chopped
- 3 sprigs parsley, chopped
1. Season fish with olive oil, salt and pepper.
2. Place directly on grill and let cook until skin is crispy on both sides. Be generous with olive oil to ensure fish doesn’t stick to grill. Using a cast iron grill pan is a great alternative for minimal sticking.
SATSUMA BEURRE BLANC:
1. In a small pot, reduce white wine and satsuma juice and zest with shallots and garlic. Let reduce by half until alcohol is cooked out.
2. Strain shallots and garlic and discard.
3. In the pot with the satsuma and white wine reduction, turn off the heat and add cold butter gradually until texture thickens and becomes creamy.
4. Add half of the chopped herbs and season with salt. Finish with sugar cane vinegar.
5. Serve poured over the top of the whole fish. Garnish with remaining fresh herbs.