Steelhead Trout with Orange Beurre Blanc and Chili Oil

Preheat the oven to 250° with a rack in the center. Line a half sheet pan (13 x 18 inches) with parchment paper. Remove the trout from the fridge 30 minutes ahead of time. Place the trout on the lined sheet pan and rub the top side with the brown sugar, salt, and a few grinds of black pepper. Bake for 20 - 25 minutes, or until an instant read thermometer registers 125° - 130°. Remove from the oven.

Divide the trout into serving portions, while lifting it off its skin, and transfer each one to dinner plates. Spoon on some of the orange beurre blanc, add a few drops of chili oil and sprinkle with the snipped chives. Serve and Enjoy!

In the meantime, make the beurre blanc. In a medium saucepan over medium heat, stir together the orange juice, zest, white wine, minced shallot, and lemon thyme. Bring to a boil and let simmer until the liquid is reduced to no more than 2 tablespoons. It will look syrupy.

Turn the heat to medium low and whisk in 2 tablespoons of cold butter. As soon as it is melted add another couple of tablespoons. I control the heat by placing my hand on the bottom of the pan. If I can hold it there for no more than a second, it’s at the right temperature. If it’s too cool, place the pan back over medium low heat, checking often to make sure it hasn’t gotten too hot. Continue whisking in the butter until it’s all blended in. The sauce should be emulsified and creamy looking. This takes constant vigorous whisking, but should only take about 10 minutes from the time you put the first butter in the pan. Taste for seasoning. It will definitely need salt and I like to add a little white pepper, too. If the flavor seems flat, add 1/2 - 1 teaspoon lemon juice or white wine vinegar.