Chef Martin Luthi’s Rainbow Trout With squid ink cavatteli, Swiss Chard and Mussel Butter

we use a local farmed rainbow trout which is quite a lot bigger than the normal small filets of trout we see in grocery stores, substitute salmon or any of your favorite local fish.

Trout or your favorite Local Fish
1 Side- approx.. 700gr.

Squid Ink Cavatelli:
6 cups AP flour
3 tablespoons Fat
1 cup hot tap water
½ teaspoon salt
½ teaspoon baking powder
2 tablespoons squid ink

Swiss Chard:
1 bunch of fresh swiss chard

Mussel Butter:
1lbs. Fresh mussels
1 cup white wine
1/3 cup dry vermouth
2 shallots
1 garlic clove
Hand full of fresh chervil
2 tbsp. Butter
1/3 lb. whole butter-cubed/cold

Trout or your favorite Local Fish:

Simply scale fish and cut into portions. Season with kosher salt. In a large sauté pan over medium heat, add enough olive oil to cover the bottom. When hot, add fish skin side down, you want that to be as crispy as you can, about 5 minutes. Flip and let cook another 2 minutes. Enjoy

Squid Ink Cavatelli:
Combine all ingredients in the kitchen aid and mix for 4 minutes or until dough comes together. Using a small fluted gnocchi board, just cut into small strips, place on board and press down with your thumb until you have a half moon shaped pasta. For cooking, Large pot of boiling water, simply cook as any fresh pasta approx.. 3-5 mins depending on the size.

Swiss Chard:
Simply remove the stem and separate the leaves into small pieces, easily done by hand. Have a blanching pot of water ready, place the chard into the blanching water for 1 minute, remove and place into a warm sauté pan with 1 tbsp. melted butter, add a little bit of kosher salt and enjoy.

Mussel Butter:
In a pot with a lid, add butter over medium high heat. Add the shallots and garlic until aromatic. Add mussels and rest of ingredients to the pot and close the lid. Cook for 5 minutes. When mussels have all popped open, remove from the liquid and reserve. Strain the liquid into small sauce and put over medium low heat, slowly whisk in cubed cold butter until you have a delicious thickened sauce. You should have to add any salt as the mussels should provide natural sea salt.