TROUT WITH CHIVE BUTTER
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
- In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
- Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
- Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.
Nutrition Facts : @context http, Calories 742, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 40 grams, Fiber 0 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1092 milligrams, Sugar 0 grams, TransFat 1 gram
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE
One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
- In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
- Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
- Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
- After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
- Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
- Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving
SAUTEED TROUT WITH LEMON CHIVE BUTTER
Provided by Claire Robinson
Time 53m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
- Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
- BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.
CRISPY TROUT WITH KITCHEN BUTTER SAUCE
Steps:
- If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
- For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
- Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
- Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.
More about "trout with chive butter recipes"
DEEP-TROUT FISH CAKES WITH LEMON BUTTER AND CHIVE SAUCE ...
From womanandhome.com
2.9/5 (306)Servings 4Cuisine BritishCategory Lunch
TROUT WITH BUTTER, CREME FRAICHE AND CHIVES | RECIPES ...
From deliaonline.com
Cuisine GeneralEstimated Reading Time 1 minServings 2
TROUT WITH BROWNED BUTTER AND CAPERS RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Servings 1-2
- On a dinner plate, mix flour, cornmeal, salt, and pepper. Rinse trout and pat dry; place in flour mixture and turn to coat.
- In a 1-quart pan over medium heat, bring butter to a simmer; remove from heat. With a spoon, skim off and discard foam, leaving clarified butter behind.
- Pour 1 tablespoon of clarified butter into a 10- to 12-inch nonstick frying pan over high heat; place trout, skin side down, in pan and cook until browned on the bottom, 2 to 3 minutes. Turn with a wide spatula, reduce heat to medium, and cook until fish is barely opaque but still moist- looking in center of thickest part (cut to test), 2 to 4 minutes longer.
- Meanwhile, add capers to remaining clarified butter in pan and shake pan often over medium heat until capers pop open, 1 to 2 minutes.
SAUTEED TROUT WITH GARLIC-CHIVE COMPOUND BUTTER - THE ...
From sportingchef.com
Estimated Reading Time 1 min
- Season fish inside and out with salt and pepper. Heat butter and olive oil in a large skillet over medium heat. Add fish and sauté until lightly browned on both sides, about 6 – 8 minutes per side. Add wine and cover skillet. Cook for 5 minutes more.
- Transfer fish to plates. Carefully remove skin and, if desired, skeleton. Slice compound butter into 1/4 inch slices and arrange a few slices over fish. Serve immediately.
- Combine all ingredients in a bowl and blend with a spatula. Transfer butter to the center of waxed paper and form into a rectangle about 4 –5 inches long and 2 inches wide. Roll waxed paper over butter, forming a cylinder. Twist paper at both ends and refrigerate butter until firm.
STEAMED TROUT WITH CHIVE-TARRAGON BUTTER RECIPE | …
From myrecipes.com
5/5 (1)Calories 358 per servingServings 4
- Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
- Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.
GRILLED WHOLE RAINBOW TROUT - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
10/10 (2)Category Grilling & Barbeque, SummerCuisine Grilling & Barbeque, SummerTotal Time 30 mins
GRILLED TROUT FISH PARCELS - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
Reviews 9Servings 4Cuisine Canadian, SeafoodCategory Dinner
TROUT SAUTEED IN BUTTER - BIGOVEN.COM
From bigoven.com
5/5
RECIPE: TROUT FISH CAKES WITH LEMON BUTTER AND CHIVE SAUCE ...
From metro.co.uk
Author Emma SturgessEstimated Reading Time 2 mins
SAUTEED TROUT WITH LEMON CHIVE BUTTER | RECIPE | FOOD ...
From pinterest.com
PIN ON FOOD & RECIPES
From pinterest.ca
SAUTEED TROUT WITH LEMON CHIVE BUTTER – RECIPES NETWORK
From recipenet.org
SAUTEED TROUT WITH LEMON CHIVE BUTTER | CLAIRE ROBINSON ...
From crecipe.com
TROUT WITH CHIVE BUTTER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TROUT WITH CHIVE BUTTER RECIPE
From pinterest.com
TROUT RECIPES - NYT COOKING
From cooking.nytimes.com
STEAMED TROUT WITH CHIVE-TARRAGON BUTTER RECIPE
From crecipe.com
BUTTERY TROUT WITH CAPERS RECIPES
From tfrecipes.com
TROUT WITH CHIVE BUTTER - NANCY'S RECIPES
From nancysrecipes.weebly.com
PAN FRIED SALMON, WITH SPINACH & CHIVE BUTTER SAUCE | FOOD
From itv.com
TROUT WITH CHIVE BUTTER RECIPE | RECIPE | NYT COOKING ...
From pinterest.ca
TROUT WITH CHIVE BUTTER RECIPE | RECIPE | RECIPES, FISH ...
From pinterest.co.uk
TROUT WITH CHIVE BUTTER RECIPES
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love