Pan-Seared Trout with Asparagus and Beet Puree

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash and peel the beets, then cut them into small chunks. Place the beet chunks on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast in the oven for 30-35 minutes, or until tender.

3. 3

   While the beets are roasting, trim the woody ends off the asparagus. Bring a pot of salted water to a boil and blanch the asparagus for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.

4. 4

   Season the trout fillets with salt and pepper on both sides.

5. 5

   Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the trout fillets, skin-side down, and cook for 3-4 minutes, until the skin is crispy. Flip the fillets and cook for another 2-3 minutes, until the fish is cooked through and flakes easily with a fork. Remove from the skillet and set aside.

6. 6

   In the same skillet, add the minced garlic and sauté for 1 minute, until fragrant. Add the blanched asparagus and sauté for another 2-3 minutes, until heated through.

7. 7

   Once the beets are done roasting, transfer them to a blender or food processor and blend until smooth, adding a little water if necessary to achieve a puree consistency. Season with salt and pepper to taste.