There are some Eastern European influences tucked into this dish, with hints of pastrami seasoning in the shatter-crispy seed crust and with pickled beets adding some sour elegance. But mostly, there’s just a serious heap of flavor. Try this when you have some meaty rainbow trout or steelhead fillets on hand, or a nice slab of wild salmon. To round this recipe into a meal, mash cooked carrots with lots of butter and a dribble of cream or milk and serve alongside.
- 4 trout fillets, skin on
- 2 medium beets
- 1 shallot, minced
- 1⁄2 cup white wine
- 1⁄4 cup apple cider vinegar
- 4 tsp. dark brown sugar
- 1⁄4 tsp. dried thyme
- 3 Tbsp. flax or chia seeds
- 2 Tbsp. sesame seeds
- 1 Tbsp. coriander seeds
- 1 Tbsp. mustard seeds
- 1 tsp. fennel seeds
- 1 tsp. paprika
- 1⁄2 tsp. garlic powder
- 1⁄4 cup flour
- 1 egg, beaten
- 2 Tbsp. olive oil
- 2 Tbsp. chopped fresh dill
1. Make the beets: Peel the beets, then grate them on the coarse side of a box grater. Transfer the grated beets to a small saucepan and add the…
