Recipe courtesy of Wolfgang Puck
Pan-fried Trout with Lemon and Parsley Served with Garden Root Vegetables
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1285
- Total Fat
- 89
- Saturated Fat
- 38
- Carbohydrates
- 27
- Dietary Fiber
- 8
- Sugar
- 9
- Protein
- 95
- Cholesterol
- 389
- Sodium
- 1829
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Garden Root Vegetables:
1 pound assorted root vegetables (4 ounces each: red potatoes, baby carrots, spring onions, and turnips or any other combination of root vegetables)
2 tablespoons olive oil
1 sprig thyme
Salt and pepper
2 tablespoons butter
1 teaspoon minced parsley leaves, for garnish
Lemon wedges, for garnish
Pan-fried Trout:
2 whole trout
Salt and pepper
Flour
3 ounces unsalted butter
1 sprig sage
1/2 lemon, juiced
1 teaspoon minced parsley
Directions
- Preheat the oven to 350 degrees F.
- Prepare the vegetables. Cut the red potatoes in quarters. Peel and trim the baby carrots. Trim and cut the spring onions in half lengthwise. Peel and quarter the turnips.
- In a medium saute pan, over high heat, add the olive oil. Add the prepared vegetables, sprig of thyme and saute for about 2 minutes. Season with salt and pepper and add butter. Continue to saute until lightly golden, another 2 to 3 minutes. Transfer to a preheated oven and roast for about 10 minutes or until caramelized.
- Meanwhile, make 3 diagonal slices on each side of the trout. Season with salt and pepper inside and outside. Dredge in flour. In a large saute pan, over high heat, add 2 ounces of butter. Pan-fry the prepared trout until golden, about 5 minutes. Turn and add a sprig of sage and the remaining 1-ounce of butter. Continue to pan-fry until golden on both sides, basting the topside of the fish with the cooking butter, another 5 minutes.
- Add lemon juice and parsley. Add the cooked vegetables to the trout and serve on pan for an informal al fresco dining, or on heated serving plates, place a pan-fried trout and surround with half of the caramelized vegetables. Sprinkle with parsley. Serve with lemon wedges on the side and serve immediately.