While cuisine from Louisiana tends to fall into either the Creole or Cajun description, local ingredients from the land, bayou and coastal waters are the highlight. Fresh satsumas (a variety of mandarin oranges), white wine and herbs combine in a beurre blanc to top the trout, a popular saltwater fish in the state.
1 whole 4-lb trout, scaled and gutted
FOR THE FISH
2 tbsp salt
1 tbsp black pepper
1/4 cup olive oil
FOR THE SATSUMA BEURRE BLANC
1 cup white wine
2 whole satsuma oranges, zest and juice
1 tsp sugar cane vinegar
2 cups very cold, unsalted butter, cubed
2 shallots, sliced
1 garlic clove, crushed
salt, to taste,
2 spring onions, sliced
3 sprigs dill, chopped
3 sprigs parsley, chopped
1. Season the fish with olive oil, salt and pepper.
2. Place directly on a grill and let cook until the skin is crispy on both sides. Be generous with the oil to ensure the fish doesn’t stick to the grill. Using a cast iron grill pan is a great alternative for minimal sticking.
3. To make the beurre blanc, n a small pot, reduce the wine and satsuma juice and zest with shallots and garlic. Let reduce by half until the alcohol is cooked out.
4. Strain the shallots and garlic and discard.
5. In the post with the satsuma and white wine reduction, turn off the heat and add cold butter gradually until the texture thickens and becomes creamy.
6. Add half the chopped herbs and season with salt. Finish with sugar cane vinegar.
5. Serve poured over the top of the whole fish. Garnish with fresh herbs.
This recipe is from Gordon Ramsay: Uncharted Season Two, which begins on Wednesday 16th September on National Geographic at 9pm.