Sauteed Open Faced Trout

Level:
Easy
Ingredients
  • 4 (8-ounce) brook trout, gutted, boned, seasoned with salt and pepper
  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • For the sauce:
  • 2 tablespoons butter
  • 1 shallot, peeled and minced
  • 1 clove garlic, peeled and minced
  • 1/2 fresh lemon, peeled, segmented, flesh minced
  • 1/4 cup white wine
  • 1 tablespoon chopped chervil
  • 2 teaspoons chopped chives
  • 2 teaspoons chopped thyme
Directions
  • For the fish: In a large skillet at very high heat, melt butter and oil together. When the butter starts to brown, add the fish flesh side down, open face. Cook for 1 1/2 minutes on each side and then remove to a plate. Keep warm. For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.

  • Finally add herbs and season with salt and pepper.

  • Pour sauce equally over the trout and serve.


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