Chef Russell Casey of Bounty On Broad has been busy working on his new fall menu. Here he shares his recipe for Rainbow Trout and tips on healthy cooking.
What is the one ingredient you can’t live without?
One ingredient I can’t live without would have to be chicken stock. Its nutritious flavor profile is the base of all good sauces and soups. Always keep a batch in my refrigerator and it freezes well too.
What is your favorite healthy meal to prepare?
I absolutely love roasted root vegetables. They retain their flavor and nutrients. Paired with a great seasonal piece of broiled or grilled fish and a side of sautéed spinach or kale with garlic, what could go wrong?
What are your favorite fall ingredients?
Any squashes. Butternut squash is so versatile in the sense that you can roast it, bake it, boil it, puree it, just about anything you could imagine. It’s naturally sweet and pairs well with spicy ingredients to make about any flavor profile you are looking for. I’m also a sucker for roasted beets. So simple to prepare and they provide a great addition to any healthy salad.
Being that you spend all day cooking, tasting, and thinking about food—how do you stay in shape?
Chefs are always on their feet, so we are active, but that doesn’t mean we are getting enough exercise. I really enjoy riding my bicycle. It is relaxing for the mind and soul but also gets the heart rate going. When I’m in the restaurant, I tend to view the food we cook as more of an artistic creation versus an everyday craving I can’t resist. When I get home is usually when I get hungry so I like to keep a lot of healthy options available and avoid the late-night frozen pizza crave.
What is your food splurge?
I love to splurge on a great pho (Vietnamese soup). Brothy, healthy, and versatile, you can’t go wrong. I can’t get my fill!
What are your healthy cooking tips?
Always buy fresh, seasonal product. Venture to a local farmers market. Not only are you supporting your local farmers but by purchasing fresh, seasonal product, you are ensuring the maximum amount of nutrition has remained in that product versus sitting on a shelf or in transit for weeks. In addition, you are doing everyone a favor by not using fossil fuels to get the product from point “A” to point “B” if it’s not in season where you reside.
Why is Bounty is a gluten-free restaurant?
Bounty is gluten free because we feel like everyone with dietary restrictions deserves a chance to dine without worrying. Most people don’t know we are gluten free and are surprised to learn that after their meal. We didn’t let that hold us back and took the stance that it wouldn’t restrict our production of quality cuisine.
What is the most overrated food trend?
Do we really need more burger joints? Don’t get me wrong, I love a good burger but only a few stand out to me amongst the crowds of restaurants that feature them.
What is your food philosophy?
Always treat each ingredient like the last. Season and layer every ingredient like it would be going to the table as the “center of the plate.” If you treat every ingredient as such, they all come together to create a final symphony of flavor. Never try to cheat technique. It’s essential to the end product.
Easiest meal to impress someone?
Lobster risotto. What could go wrong with vanilla butter-poached lobster with wild mushroom risotto? Knock the dust off of that cookbook that’s been on the shelf for years and go for it. You may even get extra brownie points for putting in the work to provide the final shelled prized meat that any lobster lover knows is trophy worthy!
To view the full menu or make a reservation visit Bountyonbroad.com or call 901.410.8131
Interview by Amy Goode
Pan Roasted Rainbow Trout
With Orange Fennel Stuffing & Warm Chili Infused Local Honey
- 1 whole rainbow trout, butterflied & gutted
- 1 cup sweet onion, julienned
- 1 cup fennel bulb, julienned
- 2 garlic cloves, sliced thin
- 1/2 tsp red pepper flakes
- 1 Tbsp butter (can substitute olive oil)
- Zest and juice of 1 orange
- 1/2 cup dry white wine
- salt and white pepper to taste
- 1 cup local honey
- 1 Tbsp sambal ground chili paste (can substitute Sriracha)
Bring the honey and sambal to a simmer for 10 minutes, then strain and set aside.
In a thick bottom saucepan, heat the oil or butter on medium-high. Add the onion and garlic, then season lightly with salt and cook onion until translucent. Add the fennel and pepper flakes, then cook until the fennel is soft. Add the orange juice, zest, and white wine. Reduce liquid by half, stirring occasionally. Allow to chill in refrigerator (this can be done the night before).
Rinse the butterflied trout in cold water, then pat dry. Score both skin sides of the trout being careful not to cut completely through the flesh. Season the trout with salt and a pinch of white pepper. Preheat oven to 350F. Heat a sauté pan on medium heat, then add butter or oil. Add desired amount of stuffing to the butterflied trout and fold over. Carefully place the trout in the saucepan. Once skin is crispy, flip the trout. Place the saute pan with the flipped trout in the preheated oven to cook for 8–12 mins. Cooking time may vary depending upon the size of the trout. Carefully open the trout to ensure it is cooked thoroughly.
Drizzle desired amount chili honey on the trout. Top with arugula salad tossed in a citrus vinaigrette of your choice.