What a day…. Rain, Kids misbehaving in school, Meeting after school and a terrible sinus headache. All I wanted to do this evening was to get home, get to bed and go to sleep. Well instead of succumbing to my urge, and dart home, I stopped to the grocery store to get something to eat for my family. And I saw those trouts.. Yum…
Ingredients for 2: 1 trout filet, 8 slices of Spanish Chorizo, 1/4 of red onion, 6 baby bok choy , 1 cup of white wine, salt, pepper, olive oil and 1 tbsp of butter.
Place the trout on the silpat. Drizzle 1 tbsp of olive oil on the trout and spread the oil all over the filet with a pastry brush. Sprinkle salt, pepper and paprika on the trout filet and drizzle a little bit of lemon juice all over the filet.
Rinse the bok choy really well to make sure there are no sand left in it. Set 2 aside for later use. Take the other bok choy and cut them in half in their length. Place them on the silpat aside the trout and with a pastry brush , brush some olive oil over them. Sprinkle salt, pepper and paprika.
Cook in a warm oven at 375 for 6 minutes. The trout will be cooked in 6 minutes, you may leave the bok choy for another 2 minutes.
While the trout is cooking. Prepare the sauce that will accompany the trout.
In a frying pan, melt the butter and add the diced purple onion. Saute the onion for a few minutes until they are soft and have turned golden brown. Add the diced chorizo and cook for another 2 minutes. Add the other bok choy that you would have diced thinly. Cook for another 2 minutes to saute them. Add 1 cup of white wine to the pan, it should bubble up, and deglaze the pan. Et voila!
To serve, place the trout on the plate and spoon a few tablespoons of the sauce over it. Place the roasted bok choy beside it et voila!
Bon Appetit and Happy Cooking!!!