Recipe courtesy of Michael Schlow

Boneless Idaho Trout with Orange, Clove, Cinnamon, and Wuwei Tea

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  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
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1 boneless Idaho trout

1/4 teaspoon diced candied orange

Small pinch ground clove

Small pinch ground cinnamon

Small pinch ground WuWei tea; Earl Grey may be substituted

Pinch fresh thyme

Salt and pepper

3 ounces melted cabbage, recipe follows

3 ounces red wine sauce, recipe follows

Chervil pluches, for garnish


1/4 head Napa cabbage (cut into medium sized pieces)

1 tablespoon cooked lardons smoked bacon

1 teaspoon brunoise carrots

1 tablespoon creme fraiche

1-ounce medium diced cooked potatoes

1 teaspoon parsley puree

Salt and pepper

Red Wine Sauce:

1 tablespoon butter

1-ounce olive oil

1 carrot medium dice

1 medium onion, medium dice

1 celery stalk, medium dice

10 ounces red wine

1 sprig thyme

1 quart reduced veal stock

1 tablespoon WuWei


  1. In a medium saucepan bring salted water to a roiling boil; add cabbage. Cook until tender, 5 to 7 minutes. Shock in ice water and drain. In a medium size saucepan add cabbage and heat remaining ingredients together. Season and serve.;

Red Wine Sauce:

  1. Melt butter with olive oil. Add vegetables and cook for 8 minutes over high heat. Add wine, thyme and reduce by half. Add veal stock and reduce until sauce-like consistency. Steep tea in sauce for 5 minutes. Strain through chinois and serve.
  2. Trout: Lightly season the inside of the trout with all the spices, herbs, tea, and orange.
  3. Close the trout and lightly press on the fish. (This will help to keep the fish sealed while cooking.) Heat butter and oil in a saute pan and when smoking hot, place trout in pan.
  4. Cook until golden brown on both sides, 3 to 4 minutes. Remove from pan and cut into 3 even pieces. Spoon a little of the warm cabbage salad in the middle of warm dinner plates. Arrange the pieces of trout around cabbage and spoon some of the sauce around the plate and garnish in the center with chervil. Serve.