Blackened Flathead Trout with Kamut Risotto, Peas, and Herb Salad

Chef Daniel Cox goes super local in his interpretation of modern Montana cuisine. For this dish we used Native Fish Keepers’ wild-caught lake trout. Fished from Flathead Lake, this non-native predatory species is sold by the Confederated Salish and Kootenai Tribes in an effort to protect native cutthroat and bull trout. This fish is not only local, but eating it also contributes to species conservation. It is available seasonally at Town & Country and the Bozeman Food Co-op.

Kamut is a grain sourced right here in our state. The berry itself is twice as large as a common wheat berry and is higher in protein, lipids, amino acids, and vitamins. It is not only delicious and nutty in flavor, but also much easier for digestion and overall gut health.

SERVES 4

For the blackening seasoning:

2 tablespoons smoked paprika
1 teaspoon brown sugar
1 tablespoon cayenne powder
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme

Mix all ingredients together and store in a dry container.

For the trout:

2 (6–8 ounce) boneless, skin-on trout filets (Native Fish Keepers)
Blackening seasoning
2 tablespoons olive oil
Lemon
Mint salsa (recipe here)

Remove fish from the packaging and dry with paper towels. The dryer the better.* Drizzle flesh and skin side with olive oil and coat conservatively with blackening seasoning. More finishing salt (maldon or fleur de sal) can be added to your liking later.

Heat 2 tablespoons olive in a sauté pan. Over medium-high heat cook fish skin side down, pressing down with spatula or a weight for about 6 minutes. This should help add texture and render/crisp the skin. Flip fish and cook for an additional 2 minutes over medium-high heat.

Remove from the pan and drizzle with fresh-squeezed lemon juice on the flesh side. Serve skin side up with a dollop of mint salsa.**

For the kamut risotto and peas:

½ cup julienned English peas or sugar snap peas
4 cups water
1 tablespoon salt
3 bay leaves
1 celery stalk, cut in half
1 sprig fresh thyme
½ cup kamut berries
1 shallot, minced
3 garlic cloves, minced
3 tablespoons dry white wine
½ cup vegetable stock
2 tablespoons butter
3 tablespoons heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon freshly chopped oregano
½ teaspoon freshly chopped rosemary
½ teaspoon freshly chopped thyme
¼ cup shredded Pecorino Romano (additional for garnish)
½ lemon

Bring salted water to a boil and blanch peas for 45 seconds then immediately submerge in a salted ice bath. English peas will be blanched out of the shell; if using sugar snap peas, remove string, julienne, and blanch. Set aside.

Bring 4 cups of water to a boil with salt, bay leaves, celery stalk, and thyme. Add in kamut berries and cover. Simmer on low for about 20–25 minutes on medium heat. Test the kamut. If not tender enough, continue cooking to your liking. Once kamut is cooked, strain the kamut berries. Remove the bay leaf, thyme, and celery stalk.

In a large pan, sauté minced shallots and garlic with 1 tablespoon of olive oil until translucent, about 3 minutes. Deglaze pan with white wine and cook for 30 seconds. Add in the vegetable stock, butter, cream, salt, pepper, chopped herbs, and kamut. Bring to a simmer and cook until liquid reduces to a sauce. Remove from heat and add in shredded cheese, juice from ½ lemon, and blanched peas. Taste and season as needed.

For the herb salad:

Pea shoots or sprouts
Celery leaves (only using the delicate, light green leaves from heart of celery)
Picked parsley leaves
Juice from ¼ lemon
1 teaspoon olive oil
Pinch of salt

Combine ingredients in a bowl and use as a garnish on top of the trout. Bright and vibrant, this adds a professional touch and flair that will make the entire dish pop.

*Dry your fish overnight, uncovered, and skin side up on paper towels in the fridge. This drying method is called pellicle and will not only improve flavor but will also help the seasoning adhere and get a better sear.

**Even though trout is incredibly mild in flavor and smell, if after cooking fish you’re left with a lingering odor, the best way to neutralize the smell is to clean all surfaces with diluted white vinegar. You can also try simmering diluted vinegar and halved fresh lemon on the stovetop for 30 minutes

Wine Pairing