Best Brook Trout With Pecans Lemon And Parsley Brown Butter Recipes
BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE
Trout fillets are broiled and served with a creamy and slightly spicy butter sauce with mushrooms and peppers.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
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.
BROOK TROUT MüLLERIN
Trout cooked this way is called müllerin, "the miller's wife's" fish, because it's made from filets of mountain trout fished from the stream that powers the flour mill. It is precisely the same preparation and derivation as the French meunière. Don't be fooled by its apparent simplicity: layers of flavor are built by each ingredient in its turn-it is elegant in its simplicity. The trout filets are lightly coated with flour, browned in a pan with good butter, and by the time the fish is cooked, the butter has turned nutty brown and the fish is crisp and tender. Just before serving, a squeeze of lemon and freshly chopped parsley turn the butter in the pan into bubbly foam which is then spooned over each filet.
Provided by John Besh
Yield Serves 2
Number Of Ingredients 7
Steps:
- Season both sides of the filets with salt and pepper and lightly dust with flour. Melt the butter in a large skillet over medium-high heat. Place the filets, skin-side down, and cook until the skin is brown and crispy, 3-5 minutes. Carefully turn with a spatula and cook for another 30 seconds.
- Squeeze the lemon over the fish and add the parsley. As the sauce begins to bubble up, spoon ample butter over each filet and serve immediately.
PANFRIED TROUT WITH PECAN BUTTER SAUCE
Categories Dairy Fish Nut Sauté Dinner Pecan Trout Fall Gourmet Sugar Conscious Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 2 to 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 200°F.
- Melt 2 tablespoons butter in a 12-inch heavy skillet (preferably oval) over low heat and remove from heat.
- Rinse trout and pat dry. Brush with melted butter inside and out and season with 3/4 teaspoon salt (total for both fish). Mound flour on a sheet of wax paper, then dredge each fish in flour to coat completely, shaking off excess.
- Add oil and 2 tablespoons butter to skillet and heat over moderately high heat until foam subsides, then sauté both trout, gently turning over once using 2 spatulas, until golden brown and almost cooked through, about 8 minutes total (fish will continue to cook as it stands). Transfer each trout to a plate and keep warm in oven.
- Pour off fat from skillet and wipe skillet clean. Melt remaining 1/2 stick butter over moderately low heat, then cook pecans, stirring, until fragrant and a shade darker, 1 to 2 minutes. Add parsley, pepper, and remaining 1/4 teaspoon salt, swirling skillet to combine, and remove from heat. Add lemon juice, swirling skillet to incorporate, and spoon over trout. Serve immediately.
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