Crispy skin ocean trout, mussels, coconut

Recipes author Vaclav Vit
  • Prep. time 30 min
  • Cook time 30 min
  • # Ingredients 19
  • Serves 10
  • Difficulty Medium-Hard

Indulge in the exquisite flavors of Crispy Skin Ocean Trout with Mussels, Coconut Beurre Blanc, and Spring Onion Salsa, a culinary masterpiece that combines succulent seafood with vibrant aromatics and creamy textures. The ocean trout fillets are expertly seared to perfection, boasting a crispy skin that gives way to tender, flaky flesh. Accompanied by plump, juicy mussels cooked in a flavorful white wine broth, the dish is elevated with a luscious coconut beurre blanc sauce infused with zesty lime juice. A zesty spring onion salsa adds a refreshing contrast, featuring the bright flavors of fresh cilantro, tangy lime, and aromatic olive oil. Served alongside warm sourdough bread and a peppery watercress salad, this dish is a symphony of flavors and textures that will delight your palate with every bite.

Nutrition per serving

  • Calories 366
  • Fat 27.7g
  • Saturates 13.2g
  • Proteins 7.5g
  • Carbs 4.4g
  • Sugars 13.7g
  • Salt 477mg
  • Fibres 2.1g


  • 2x 2.5 pounds Ocean Trout Fillets
  • 5 pounds Mussels
  • 1/2 cup Olive Oil
  • Salt
  • Black Pepper
  • 1 sliced loaf of good Sourdough Bread
  • 1x bag of Watercress Salad
  • 2 cups Coconut Cream
  • 1 cup Butter (2 sticks)
  • 1 cup White Wine
  • 4 medium-sized Shallots
  • 1/4 cup Lime Juice (about 2-3 limes)
  • 1x large Lime
  • 2 large bunches shallots (Green Onions)
  • 5 medium-sized Tomatoes
  • 1 large Red Onion
  • 1/4 cup Lime Juice (about 2-3 limes)
  • 1 bunch Cilantro
  • 1/4 cup Olive Oil


  1. Step 1

    Prepare the Mussels:

    • Heat olive oil in a large pot over medium heat. SautΓ© minced garlic and chopped shallot until fragrant.
    • Add mussels and white wine to the pot, cover with a lid, and steam for 5-7 minutes until they open. Discard any unopened mussels.
    • Remove mussels from the pot and set aside, reserving the cooking liquid.
  2. Step 2

    Prepare the Coconut Beurre Blanc:

    • In a small saucepan, combine the coconut milk with touch of lime juice and salad
    • Bring to a simmer over medium heat and reduce the mixture by half, stirring occasionally.
    • Reduce the heat to low and gradually whisk in the cold butter cubes, one piece at a time, until the sauce is smooth and emulsified.
    • Season with salt and white pepper to taste. Keep warm over low heat, stirring occasionally.
    • Combine with mussels and set on side
  3. Step 3

    Prepare the shallot Salsa:

    • In a bowl, combine the finely chopped spring onions, fresh cilantro, red chili (if using), lime juice, and olive oil.
    • Season with salt and freshly ground black pepper to taste. Mix well and set aside.
  4. Step 4

    Prepare the Ocean Trout:

    • Pat the ocean trout fillets dry with paper towels and season the skin side with salt.
    • Heat the olive oil in a large non-stick skillet over medium-high heat.
    • Place the fillets in the skillet, skin side down, and cook for about 4-5 minutes, or until the skin is crispy and golden brown.
    • Flip the fillets and cook for an additional 30 seconds, or until the fish is cooked through but still moist.
  5. Step 5

    Assemble the Dish:

    • Arrange the ocean trout fillets on serving plates, skin side up.
    • Distribute the mussels around the trout fillets.
    • Spoon the coconut beurre blanc generously over the trout and mussels.
    • Top with a spoonful of spring onion salsa for a fresh and vibrant finish.
    • Place bread in the oven until nice and hot and serve immediately
    • Finish with olive oil and leaves of watercress