Best 3 Sauteed Trout With Lemon Chive Butter Recipes
"Sauteed Trout with Lemon Chive Butter" is a classic dish that combines tender trout fillets, a vibrant lemon sauce, and the aromatic herb of chives. This easy-to-follow recipe will guide you through the steps of creating a delicious and elegant main course that's perfect for a special occasion or a weeknight meal. With just a few simple ingredients and basic cooking techniques, you'll be able to prepare this delectable dish that captures the essence of freshness and flavor.
Here are our top 3 tried and tested recipes!
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
SAUTEED RAINBOW TROUT WITH GREEN TOMATO AND BLACKBERRY SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Put the tomato and lemon juice in a food processor or blender and puree it. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. Remove from the heat and gently mix in the blackberries. Add salt, to taste.
- Lightly flour both sides of the trout and sprinkle it with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately.
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.
Tips:
- Select the Freshest Trout: Use wild-caught or sustainably farmed trout for the best flavor and texture.
- Properly Clean the Trout: Remove the scales, fins, and entrails before cooking. Rinse the trout thoroughly inside and out.
- Achieve Crispy Skin: Pat the trout dry before cooking. This helps the skin crisp up nicely in the pan.
- Use Clarified Butter or High-Heat Oil: They can withstand high temperatures without burning, ensuring a golden-brown crust.
- Cook the Trout Skin-Side Down First: This allows the skin to crisp up and develop beautiful golden-brown color.
- Cook Until Flaky: The trout is cooked when it flakes easily with a fork. Avoid overcooking, as it can dry out the fish.
- Enhance Flavor with Lemon-Chive Butter: Combine melted butter, lemon juice, lemon zest, and chopped chives. Spoon the flavorful sauce over the cooked trout.
- Serve with Simple Sides: Pair the trout with roasted vegetables, rice, or a fresh salad to complete the meal.
Conclusion:
This sauteed trout recipe with lemon-chive butter is a delightful dish that showcases the delicate flavor of the fish. By following the tips and techniques outlined above, you can achieve a crispy skin, flaky fish, and a vibrant citrusy sauce that complements the trout perfectly. Serve it with your favorite sides for a satisfying and delicious meal. Enjoy this recipe as part of a balanced diet that includes a variety of seafood, lean proteins, and plenty of fruits and vegetables.
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