Lake Trout

Roasted Potatoes, Broccoli, Chimichurri, Napa Cabbage, Dijonnaise, Charred Lemon

Chef Michael David of Farm to People | Brooklyn

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Adapted by StarChefs  |  MAy 2025  |  Photo: Will Blunt

INGREDIENTS

Dijonnaise:
1 kilogram Dijon mustard
1 kilograms mayonnaise
300 grams preserved lemon

Pepper Mix:
80 grams favorite spice mix
65 grams coffee grounds
45 grams urfa chile flakes
40 grams ground black pepper
20 grams granulated garlic
20 grams ground berbere spice
20 grams ground coriander
8 grams ground cubeb peppercorns
8 grams ground Sichuan peppercorns
5 grams chile flakes
4 grams ground fennel seeds

Chimichurri:
1.2 kilograms grapeseed oil|
300 grams parsley
200 grams cilantro
200 grams mint
200 grams lemon zest
80 grams garlic
5 grams red chile flakes
100 grams chopped capers

Trout:|
1 brook trout, cleaned

Spice Mix:
200 grams ground paprika
50 grams ground black pepper
50 grams sumac
50 grams granulated onion
50 grams granulated garlic

Roasted Potatoes:
2 Yukon gold potatoes
1 kilogram sunflower oil
220 grams garlic
40 grams rosemary
5 grams thyme
5 grams oregano

Broccoli:
Broccoli florets

Cabbage Salad:
2.5 kilograms shaved Napa cabbage
1 kilogram julienne fennel
500 grams julienne watermelon radish
500 grams julienne carrots
50 grams julienne jalapeños
100 grams mint
100 grams cilantro
100 grams basil

Dressing:
1.5 kilograms sunflower oil
500 grams vegan fish sauce
250 grams lime juice
225 grams granulated sugar
90 grams rice vinegar
20 grams garlic
20 grams birds eye chiles
2 grams xanthan gum

To Assemble and Serve:
½ lemon, charred

METHOD

For the Dijonnaise:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Pepper Mix:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Chimichurri:
In a Vitamix Commercial blender, add oil, herbs, zest, garlic, and chile flakes. Blend until mixture is warmed through and fully emulsified. Transfer to a metal bowl set over an ice bath and let cool. Transfer to an airtight container. Stir in capers. Seal and refrigerate.

For the Trout:
On a work surface, evenly coat flesh side of trout with 1 ounce Dijonnaise. Transfer to a sheet tray and refrigerate 2 hours.

For the Spice Mix:
In a mixing bowl, combine all ingredients. Set aside.

For the Roasted Potatoes:
Heat oven to 350°F. In a mixing bowl, add oil, spices, potatoes, 40 grams Pepper Mix, and 40 grams Spice Mix. Toss to evenly coat. Transfer potatoes to a parchment-lined sheet tray and roast until golden brown and fork-tender. Keep warm, reserving cooking oil separately.

For the Broccoli:
Prepare and heat a charcoal grill. Transfer broccoli to a mesh basket and cook until charred. Toss in reserved Roasted Potato oil. Set aside.

For the Cabbage Salad:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.

For the Dressing:
In a Vitamix Commercial blender, add all ingredients and 200 grams water. Blend until smooth. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Prepare and heat a grill. In a mixing bowl, add Cabbage Salad and desired amount Dressing. Mix to combine. Transfer to a small serving bowl and set aside. Grill Trout skin-side-down until crispy and fish is almost cooked through. Flip and cook until charred. Transfer to a serving plate and drizzle with desired amount Chimichurri. Serve with dressed Cabbage Salad, pickled onions, Roasted Potatoes, Broccoli, and charred lemon.

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