Rice-Crusted Trout with Brown Butter and Mandarin Oranges Recipe | James Beard Foundation

Name: Rice-Crusted Trout with Brown Butter and Mandarin Oranges Recipe | James Beard Foundation
Ingredients: 1 cup jasmine rice; 8 tablespoons unsalted butter; Four 4-ounce skin-on red trout, sea trout, or arctic char fillets; Kosher salt; Freshly ground black pepper; 2 tablespoons grapeseed oil; 1 tablespoon State Bird Garum (or high-quality fish sauce); 1 tablespoon julienned ginger; 2 mandarin oranges, segmented and white pith removed, plus 2 teaspoons mandarin orange juice; 16 hazelnuts, toasted, and halved; 20 mint leaves; 8 cilantro sprigs, thick stems discarded, picked into a few delicate clusters of leaves; 1 cup baby mustard greens

archive.jamesbeard.org

Rice-Crusted Trout with Brown Butter and Mandarin Oranges “Often it just seems like we’re creating something new at State Bird when, on closer inspection,

View full recipe on archive.jamesbeard.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Spice grinder
Fine-mesh sieve
Chef's knife
Cutting board
Skillet
Plate
Serving platter
Spatula
Spoon
Paper towel
Stove

Ingredients

1 cup jasmine rice
8 tablespoons unsalted butter
Four 4-ounce skin-on red trout, sea trout, or arctic char fillets
Kosher salt
Freshly ground black pepper
2 tablespoons grapeseed oil
1 tablespoon State Bird Garum (or high-quality fish sauce)
1 tablespoon julienned ginger
2 mandarin oranges, segmented and white pith removed, plus 2 teaspoons mandarin orange juice
16 hazelnuts, toasted, and halved
20 mint leaves
8 cilantro sprigs, thick stems discarded, picked into a few delicate clusters of leaves
1 cup baby mustard greens