Rainbow Trout does not have a very fishy flavor, so you can do a lot with it. That's why I like to make a simple brown butter sauce. Add some almonds and lemon zest, and you have made a dish that looks elegant but was super easy to make.
Go ahead and preheat your skillet to about medium. Add 4 TBS of salted butter. I always cook with salted butter. That way you don't have to add salt to the sauce later. Salted butter does burn faster, so just keep a closer eye on it. Salt and pepper 4 Rainbow Trout fillets. Place them in a dish with milk. Not buttermilk, because we are searing them not frying them. You don't want a heavy batter. Season about a cup of flour with some Creole seasoning. Just enough to taste the seasoning, no more. Dredge the fillets in the flour. Once the butter in your skillet starts to sizzle add 2 of the fillets skin side down. Take a breather and have some wine. Once the skin gets a little crispy, it's time to flip. Sear a couple of minutes, or just long enough to turn a beautiful golden brown. Remove from the pan and place on your plate. Turn your skillet down to about 2 or medium low.
Add 4 more TBS of butter to the skillet. Let it cook until it turns a very soft brown and starts to smell nutty. Add about 3/4 cup of sliced almonds. Stir, and let them turn a golden brown. Then zest 1 lemon into the skillet. Juice the lemon into the skillet. If you want to add some color, chop a couple of TBS of fresh Italian Parsley. Spoon over your fillets. You are done. That wasn't so hard, and it will look like you spent lots of time on it.
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