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Close-up of roasted broccolini topped with a creamy sauce and crispy, golden breadcrumbs on a white plate.

Charred Broccolini with Trout “Tonnato”

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Oven-charred broccolini finished with a creamy, briny smoked trout “tonnato” sauce and crisp toasted breadcrumbs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Vegetables
Cuisine: Californian, Italian Inspired
Calories: 1495
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the trout tonnato
  • 1 Egg yolk
  • ¾ cup Olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Capers roughly chopped
  • 1 Tin smoked rainbow trout like Fishwife, gently mashed
  • Salt to taste
  • Lemon juice to taste
For the charred broccolini
  • 1 Bunch broccolini ends trimmed, large florets halved
  • Olive oil for tossing
  • Salt to taste
  • Lemon juice to finish
  • Toasted breadcrumbs to finish

Equipment

  • Whisk or mortar and pestle
  • Mixing bowl
  • Baking Sheet

Method
 

Make the trout tonnato
  1. In a large bowl (or mortar), combine egg yolk, mustard, and a pinch of salt. Whisk until emulsified.
  2. Begin adding olive oil slowly. First drop by drop, whisking constantly, then in a steady stream once it starts to thicken.
  3. Once the mixture is pale and thick, season with lemon juice to taste.
  4. Fold in the mashed smoked trout and chopped capers. Mix well and adjust seasoning with more lemon or salt as needed.
Char the broccolini
  1. Preheat oven to 375°F.
  2. Toss broccolini with olive oil and salt, then spread on a baking sheet.
  3. Roast for 20 minutes, flipping once, until tender and lightly charred at the edges.
To serve
  1. Arrange broccolini on a plate. Spoon dollops of trout tonnato over top.
  2. Finish with a squeeze of lemon and a generous sprinkle of toasted breadcrumbs.

Nutrition

Calories: 1495kcalCarbohydrates: 1gProtein: 3gFat: 167gSaturated Fat: 24gPolyunsaturated Fat: 18gMonounsaturated Fat: 121gCholesterol: 194mgSodium: 288mgPotassium: 32mgFiber: 0.5gSugar: 0.2gVitamin A: 274IUVitamin C: 0.4mgCalcium: 31mgIron: 2mg

Notes

Storage: the trout tonnato is a mayo-style sauce, so keep it in an airtight container in the fridge for up to 3 days. The broccolini is best charred and served the same day, since it turns soft on reheat and the breadcrumbs lose their crunch. If you want to get ahead, make the sauce in advance and roast the broccolini fresh.

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