Trout With Barley & Spring Onion

Recipe Directions

1. For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates.
2. Add the pre-cooked barley (a), fennel (b) and arugula (c) to a mixing bowl. Pour the black garlic dressing (d) over top. Season with a pinch of salt and pepper. Use tongs to toss the ingredients together, then set aside while you finish the dish.
3. Pour the spring onion puree (e) into a small saucepot. Put on the stovetop over low heat to warm it up. Stir the puree occasionally while you cook the fish.
4. Cut open the package of trout (f) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the trout to the pan and sear for 3 minutes.
5. After 3 minutes, use a spatula to flip the trout over. Turn the heat off and let the fish sit in the pan for 2 minutes.
6. Remove the puree from the heat and spoon it onto your serving plates. Spoon the barley and fennel salad on top of the puree. Place the trout on top. Sprinkle the croutons (g) over the entire dish.