This Pan-Seared Trout Sandwich with Caper Crème Fraîche is a fresh and flavorful twist on a classic fish sandwich. The trout is crisp on the outside, tender on the inside, and paired with a tangy crème fraiche that brings it all together. Serve it on a crusty roll with a handful of greens for a simple yet elegant meal.
Contact Robert Dorsey Catering and Events for your summer events: catering@chefrobertdorsey 510.277.3306
INGREDIENTS:
For the Trout:
- 2 boneless skinless white smoked trout fillets (4-5 oz each – you can purchase at your local grocery store)
- 2 tbsp unsalted butter
- Kosher Salt and freshly ground black pepper
For the Pickled Onions:
- ½ small red onion, thinly sliced rounds
- ½ cup white vinegar
- ¼ cup water
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 sprigs of fresh thyme
- ¼ tsp dried chili flakes
Caper Crème Fraîche Spread
- 1 cup crème fraiche or thick sour cream
- 1 ½ tbsp capers, rinsed and roughly chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and cracked black pepper, to taste
For the Sandwich:
- 4 slices firm sliced sourdough or levain bread (crusty style)
- 2 cups baby arugula, loosely packed
- ½ English cucumber, thinly sliced
- 1 ripe avocado, sliced or fanned
- Fresh lemon juice
- Olive oil (for toasting bread)
- Cracked black pepper
DIRECTIONS:
Quick Pickled Onions
- In a small saucepan, combine vinegar, water, sugar, and salt. Heat until sugar dissolves.
- Pour over sliced red onions and let sit for at least 30 minutes (or refrigerate up to 1 week).
Caper Crème Fraîche Spread:
- Stir together crème fraîche, capers, lemon zest, lemon juice, salt, and pepper. Chill until ready to use.
Pan Sear the Trout:
- Pat trout fillets dry and season with salt and pepper.
- In a skillet over medium heat, melt butter and cook until is hot (about 1-2 minutes).
- Add trout fillets and sear 2–3 minutes per side, spooning browned butter over top as they cook.
- Remove and let them rest.
Assembly:
- Brush sourdough slices with olive oil and toast in a pan or oven until golden and crisp.
- Spread crème fraîche generously on all slices of sourdough.
- on one side: place arugula, seared trout fillet and top with pickled onions.
- On the other: layer cucumber, sliced avocado, a squeeze of lemon juice, cracked black pepper, and a pinch of sea salt.
Notes:
- Sandwiches can be served open-faced or closed and cut in half.
- Pairs well with sparkling wine, chilled herbal tea, or a lightly flavored kombucha