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Ponzu Trout Gratin

Gently poached, flaked trout folded into a citrus-soy cream sauce with spinach, topped with a Parmesan panko crust and broiled until golden.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Calories: 380
Ingredients Method

Ingredients
  

  • For the Poached Trout
  • 1.5 lbs trout fillets skin removed
  • 2 cups water
  • 1 piece dried kombu about 4x4 inches
  • 1 tablespoon soy sauce
  • 2 scallions white parts only
  • For the Gratin Sauce
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup ponzu sauce
  • 1 cup baby spinach chopped
  • To Finish
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1/4 cup grated Parmesan
  • Scallion greens sliced
  • Toasted sesame seeds

Method
 

  1. Combine the water and kombu in a pot and let it soak for 15 minutes. Warm to a bare simmer, then add the soy sauce and scallion whites.
  2. Add the trout fillets and poach for 6 to 8 minutes, until just opaque and flaking easily. Remove and flake into large pieces. Discard the kombu and scallion whites, reserving 1/2 cup of the poaching liquid.
  3. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, cream, and reserved poaching liquid. Simmer for 4 to 5 minutes, until thickened.
  4. Remove the pan from the heat entirely. Whisk in the ponzu sauce.
  5. Gently fold in the spinach and flaked trout.
  6. Preheat the broiler. Transfer the mixture to a baking dish. Combine the panko, melted butter, and Parmesan, and scatter evenly over the top.
  7. Broil for 3 to 4 minutes, until golden and bubbling. Garnish with scallion greens and sesame seeds.