Trout With Olives And Brown Butter Recipes

TROUT WITH OLIVES AND BROWN BUTTER

Steps:

• Heat broiler. Place trout fillets, skin side down, on two baking sheets. Lightly rub top of fish with oil; season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes with a fork, 6 to 8 minutes.
• In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove, and set aside.
• Reduce heat to medium; melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top, and serve.

BROWN BUTTER TROUT

Steps:

• In a small saucepan, melt the butter over medium heat, and cook until it turns a light-brown color. Turn off the heat, allow to cool for about 5 minutes, and carefully whisk in the lemon juice.
• Preheat your broiler to high. Place the trout fillets on a sheet pan, flesh side up, and brush a teaspoon of the lemon brown butter on each fillet. Season with salt and fresh ground black pepper to taste. Broil about six inches from the flame for 5 minutes, or until done.
• Add the parsley to the sauce and whisk well. Serve the trout fillets immediately, with the butter sauce spooned over.

TROUT WITH OLIVES & BROWN BUTTER

Steps:

• Heat broiler. Place trout fillets, skin side down on two baking sheets. Lightly rub top of fish with oil, season with salt and pepper. Broil one sheet at a time, 4 inches from heat; cook until fish is opaque and flakes wiht a fork, 6 to 8 minutes. In a small skillet over high heat, cook lemon wedges until browned on all cut sides, 1 to 2 minutes. Remove and set aside. Reduce heat to medium, melt butter until lightly brown with a nutty aroma, about 1 minute. Remove from heat. Add olives and capers; toss to coat. Immediately spoon sauce over fillets. Squeeze lemon wedges over top and serve.

BUTTERY TROUT WITH CAPERS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
• When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.