Updated: 05/04/2018 3:47 PM | Print Story |  Email

Cooked Trout from Alma's Alex Roberts

Since 1999, Alma in Minneapolis has served three-course meals receiving high praise. The restaurant's chef and owner, Alex Roberts, is a four-time James Beard award nominee. He stopped by the studio to share a recipe for trout served with smoked roe.

On Saturday, May 5, check out Alma's May Day Market from 10:00 a.m. - 2:00 p.m. Alma staff will sell their handmade goods. The team from Bittercube will be present and it's an opportunity to take home the Hotel Alma's exclusive line of products.

Gently Cooked Trout with brown butter, dashi, smoked roe and asparagus
By Alex Roberts
Time: 45 Minutes | Serves: 4
 
Ingredients:
? 4 Small pin boned Trout (skin on) - Star Prairie in Wisconsin is a great producer.
? 2 ½ pounds Yukon Gold potatoes, peeled
? ¾ C Whole Milk
? 4 T Butter
? 2 C Dashi - either made at home or store bought
? 8 oz Asparagus, cut in 2” pieces
? 1 Lemon
? Caviar - Alma recommends smoked steelhead roe from Michigan
 
Instructions:
? Preheat oven to 400º.
? Add yukon gold potatoes to pot and cook until tender but still firm, about 15 minutes; drain.
? In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or
electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Keep warm.
? While making potatoes, blanch asparagus (or other seasonal vegetable) until tender in well salted
water- asparagus, snap peas or string beans are all excellent options. Stop from cooking in cold water,
drain and set aside.
? Brush trout with brown butter to coat then season with salt and pepper, bake skin side down in the
pre-heated oven for 6 minutes until just cooked through. (When finished flip over to peel skin off then
flip back over to serve).
? While trout is cooking finish the vegetables with sauteed shallot, minced rosemary, and brown butter.
? Squeeze lemon over vegetables just before plating.
? Plating: A generous spoon of warm potatoes in the center of the bowl, followed by dashi broth in the
bowl, topped with trout, then vegetables and caviar to finish.

? Timing and quality of ingredients makes this dish great.