Brown Butter Trout Recipes

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE

Steps:

• Position an oven rack about 2-inches from the heat source and preheat the broiler.
• Heat 2 tablespoons of the butter in a heavy skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon salt, and a few grinds of pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until the vegetables are pale golden, about 5 minutes more. Add the wine and boil until reduced to a glaze, about 8 minutes. Add the broth and fish sauce and boil until reduced by half, about 4 minutes. Stir together the cream and cornstarch, and stir into the sauce. Simmer until thickened, about 1 minute. Stir in the hot sauce.
• Arrange the lemon slices, if using, on a rimmed baking sheet and broil until charred in spots. Remove to a plate.
• Melt the remaining 2 tablespoons butter. Put the trout skin-side up the baking sheet and spoon the butter over the top. Sprinkle with salt and pepper and broil until just cooked through, about 2 minutes.
• Transfer the trout to serving plates. Spoon the sauce over the top and sprinkle with cilantro and bell pepper if using. Serve with broiled lemon slices and more hot sauce for drizzling.

HAZELNUT-BROWN BUTTER TROUT

Steps:

• Spread trout open; sprinkle meaty side with cumin, salt and 1/8 teaspoon black pepper. \.
• Heat oil in large non-stick skillet over medium-high heat. Add two trout, skin-side-up; cook for 2 minutes. Turn skin-side-down; cook 2 to 3 minutes more or until fish flakes easily when tested with fork.
• Line 4 plates with green onion strips. Transfer fish to 2 of the plates, skin-side-down. Cover; keep warm.
• Add additional oil, as needed, to fry remaining fish. Cook as above. Transfer to plates. Cover; keep warm.
• Reduce heat to medium. Add butter and hazelnuts to skillet; cook, stirring often, 1-1/2 to 2 minutes, until butter and nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 seconds until slightly thickened (aroma will be strong). Add remaining 1/8 teaspoon black pepper.
• Pour nut mixture over trout; serve immediately.

PECAN-CRUSTED MOUNTAIN TROUT WITH BROWN BUTTER SAGE SAUCE

Steps:

• To make trout:.
• Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
• Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
• Press pecan mixture on top of buttermilk coating to make thick crust.
• Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
• To make sauce:.
• In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
• Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
• Pour over trout and serve.
• * Japanese-style panko crumbs are found in the Oriental section of supermarkets.
• Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.