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Kate Laubernds
November 4, 2015 | Owen Roe Kitchen | Kate Laubernds

From the Owen Roe Kitchen: Pan-Fried Trout with Citrus Frisée Salad

We are excited to welcome a new monthly feature to the blog highlighting the food friendliness of our wines. Every month enjoy a new recipe from the Owen Roe Kitchen paired with our wines. Happy Cooking!


This is a great dish if you are craving fish or lighter fare, which is why we think it is a nice compliment to our Wine Farmer Pinot Noir. The coriander rubbed trout and oil cured olives give the dish a nice Mediterranean flavor, warming for the cool Fall evenings. While this dish is awesome on its own, consider adding some oven roasted fingerling potatoes to make it a more complete meal for entertaining.


From our field to your glass Wine Farmer Pinot Noir celebrates our belief that great wine is grown, not made. The Wine Farmer on our Pinot Noir label is Jeff Ferrell, steward and manager to our two wineries in Washington's Yakima Valley and Oregon's Willamette Valley. The 2014 Wine Farmer Pinot Noir has lovely blackberry, marrionberry, baking spice and black peppers flavor with a bright palate. The 2014 Wine Farmer Pinot Noir is currently availabe at Whole Foods stores in Washington State. For more details on this wine please contact Kate Laubernds, or call 503-678-6514.


Serves 4


2 Whole Trout, dressed and de-scaled
2 Valencia oranges, peeled and sliced in medallion shape (save fruit scraps to add to recipe in step 2.)
2 blood oranges, peeled and sliced in medallion shape
2 fennel bulbs, white hearts only sliced thinly with a mandolin, fronds reserved
1/4 cup Pernod or other anisette liquor (mix with fennel in bowl to prevent discoloring)
4 cups Frisée or other late fall/ winter green, cut into bite-size florets.
1/2 cup Moroccan oil-cured olives 
1 small shallot, minced
3/4 cup extra virgin olive oil
1/4 cup sherry vinegar
2 Tablespoons ground coriander seed
Canola oil for frying
Kosher salt
Ground black pepper



  1.  Wash fish and pat dry with paper towels. On each side of the fish, make 3 or 4 perpendicular slices in the fish body, down to the bone but not through the fish.
  2. Rub each fish with coriander, salt and pepper. Rub the spices into the incisions.
  3. Heat some canola oil in a cast iron pan over medium heat. Let heat until just before it is hot enough to start smoking.
  4. Cook fish one at a time. Let each fish fry in the pan for a few minutes on each side. Look into the incisions to check for doneness. When the flesh is opaque to the center the fish is done.
  5. Set aside on a platter. You will plate later.


  1. Place the minced shallot and a pinch of black pepper in a bowl. 
  2. Add the sherry vinegar and any juice from scraps of oranges after they have been sliced and prepared. Whisk.
  3. While continually whisking the vinegar, drizzle the extra virgin olive oil in a thin stream into the bowl. This should emulsify the dressing and result in a creamy texture and somewhat opaque color.


  1. Drain any excess Pernod from the fennel. Add it to a bowl with the frisee, to taste. Add a pinch of salt to the frisee mixture and toss to distribute.
  2. Add some dressing to the salad and toss until the salad is just evenly coated with dressing. Reserve extra dressing.
  3. Place the fish on a platter or on individual plates. Randomly place orange medallions around and partially under the fish.
  4. Spoon enough dressing around the plate to season the oranges and parts of the fish.
  5. Scatter the dressed greens and fennel around the plate along with as many olives as seem appropriate. Be careful not to obscure the lovely fried fish or colorful oranges. Any extra salad can be served in another dish to maintain the visual presentation of the plated fish.




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