Chef Charlie Trotter
LAS VEGAS, NEVADA
1/2 pound sunflower roots
1 cup vegetable stock
4 sprigs thyme
Salt and pepper, to taste
1 lime, segmented, chopped, juice reserved
1 lemon, segmented, chopped, juice reserved
Olive oil, as needed
4 4-ounce portions Tasmanian ocean trout
Cut the roots into similar sized pieces. In a medium saucepot place the roots, stock and thyme. Bring to a slow simmer and cook the roots until tender, about 10 minutes. Place the roots and remaining liquid in a blender and blend until smooth. Pass the root purée through a fine mesh sieve. Season the purée with salt and pepper and keep warm until ready to serve.
Slowly pour olive oil into lime and lemon juices mixing as you pour to emulsify into vinaigrette. Combine the citrus segments with the vinaigrette and season with salt and pepper.
In a cast iron pan heated over medium heat, lightly coat the bottom of the pan with olive oil. Place the trout in the pan. When golden brown flip to the other side. When the trout is cooked to your preferred doneness remove from the pan. Season with salt and pepper.
Spoon 2 tablespoons of the root puree onto the center of the plate. Place the trout directly into the center of the sauce. Spoon the citrus vinaigrette on and around the trout. Garnish the plate with micro mizuna.