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Ingredients

• For lemongrass oil and gremolata crumbs
• 4 stalks fresh lemongrass
• 3/4 cup grapeseed oil or canola oil
• 1/2 cup fresh flat-leaf parsley
• 1 teaspoon finely rasped (see cooks' note, below) or 1/2 teaspoon finely grated lime zest (from 1 lime)
• 1 cup panko (Japanese bread crumbs)
• 1/2 teaspoon kosher salt
• For apple pearls
• 2 tart firm-fleshed apples such as Pink Pearl, Pink Lady, or Gala
• 1 teaspoon fresh lemon juice
• 1 teaspoon grapeseed oil or canola oil
• For butter sauce
• 1/4 cup finely chopped shallot (1 large)
• 3 whole black peppercorns
• 3 whole pink peppercorns
• 1 bay leaf (not California)
• 1 1/3 cups Mosel Riesling (Kabinett quality)
• 2 tablespoons heavy cream
• 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• For fish
• 4 (12-oz) rainbow trout, cleaned, boned, and head removed, leaving rest of fish whole
• Special equipment: a 1/4-inch melon-ball cutter (optional) and 2 (12-inch) nonstick skillets

Description

"Traditionally Sprinkled Over Veal, A Classic Italian Gremolata Is Made Of Lemon Zest, Parsley, And Garlic. Chef Odessa Piper's Take On It Trades Lemon And Garlic For Lemongrass…

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