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Hudson Valley Trout

A 9:16 storyboard, 90 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Hudson Valley Trout, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Hudson Valley Trout. Hudson Valley Trout, the Hudson Valley plate. Sear the trout skin-side first until the skin is crisp and the flesh just flakes, then add the almonds. Here is the whole thing, one move at a time.

    On screen. Hudson Valley Trout

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Hudson Valley Trout, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Hudson Valley Trout. Hudson Valley Trout, the Hudson Valley plate. Sear the trout skin-side first until the skin is crisp and the flesh just flakes, then add the almonds.

    On screen. Hudson Valley Trout

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out trout, lemon juice, almonds, olive oil, flat-leaf parsley. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Wide skillet, Scale, Spatula, Timer.

    On screen. Wide skillet · Scale · Spatula

  5. Scene 5 · step · 7s

    Step 1

    Shot. Hudson Valley Trout, step 1. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.

    Voiceover. Set a scale on the counter for Hudson Valley Trout. Heat the cooking vessel to medium-high, pan about 375°F / 190°C and leave it 5 minutes so the surface is actually hot. Weigh trout, lemon juice, almonds, olive oil, flat-leaf parsley.

    On screen. Set a scale on the counter for… · Heat 5 min

  6. Scene 6 · step · 6s

    Step 2

    Shot. Hudson Valley Trout, step 2. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Sear the trout skin-side first until the skin is crisp and the flesh just flakes, then add the almonds. Add kale and rosemary and sweet paprika with the aromatics.

    On screen. Sear the trout skin-side first until the skin…

  7. Scene 7 · step · 6s

    Step 3

    Shot. Hudson Valley Trout, step 3. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cook the onion and garlic first until they smell sweet and the onion is translucent, about 6 minutes. Then add the trout.

    On screen. Cook the onion and garlic first until they…

  8. Scene 8 · step · 7s

    Step 4

    Shot. Hudson Valley Trout, step 4. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 15 min in real time.

    Voiceover. Add the remaining weighed ingredients and cook Hudson Valley Trout at medium-high, pan about 375°F / 190°C. Start checking at 15 minutes. Hudson Valley Trout is done when the trout is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Add the remaining weighed… · Sauté 15 min

  9. Scene 9 · step · 6s

    Step 5

    Shot. Hudson Valley Trout, step 5. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Check the thickest piece of Hudson Valley Trout, not the edge. If the cue is not true, keep going a few minutes and look again.

    On screen. Check the thickest piece of Hudson Valley…

  10. Scene 10 · step · 7s

    Step 6

    Shot. Hudson Valley Trout, step 6. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.

    Voiceover. Rest Hudson Valley Trout for 5 minutes, taste the salt, and serve it the way it is eaten in Hudson Valley.

    On screen. Rest Hudson Valley Trout for 5… · Rest 5 min

  11. Scene 11 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Hudson Valley Trout is done when the trout is browned at the edge and the thickest center is cooked through. The heat was medium-high, pan about 375°F / 190°C.

    On screen. Doneness

  12. Scene 12 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Hudson Valley Trout looks done at the edge and is still raw in the center. Check the thickest piece and give it a few more minutes. Color is not the cue. Hudson Valley Trout came out salty or dry. Weigh the salt, keep the heat at the temperature in the method, and stop at the doneness cue.

    On screen. Common fixes

  13. Scene 13 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Hudson Valley Trout, then cover and refrigerate for up to 3 days. Freeze portions for a month if it reheats in a pot or oven. Reheat until steaming.

    On screen. Storage

  14. Scene 14 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 233 calories, with 23 grams of protein. Pai marks it Healthy.

    On screen. 233 kcal · 23 g protein · Healthy

  15. Scene 15 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 plates. Eat while it is at its best.

    On screen. Hudson Valley Trout

  16. Scene 16 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Hudson Valley Trout from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.