BROWN BUTTER TROUT
This simple brown butter trout recipe really brings out the natural goodness of the fish. This is simple to master, and fast to make.
Provided by John Mitzewich
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250 kcal, Carbohydrate 3 g, Cholesterol 83 mg, Fiber 1 g, Protein 13 g, SaturatedFat 12 g, Sodium 36 mg, Fat 21 g, ServingSize 4 servings, UnsaturatedFat 8 g
TROUT ORLEANS
Steps:
- Season flour with salt and pepper, to taste. Mix eggs and 2 tablespoons clarified butter to make egg wash. Season with salt and pepper. Coat each fillet in flour, then egg wash, then breadcrumbs. Shake to remove excess.
- Heat clarified butter in large baking dish over medium-high heat and fry fish, turning once after 2 minutes. Add bananas alongside fish and cook, turning once. Cook fish for 4 minutes on second side. Remove from pan and place on flameproof platter, garnish with bananas and tomato and lemon slices. Season with salt and pepper. Preheat broiler.
- Pour lemon juice in double boiler and stir in egg yolks. Season with salt and pepper. Add 2 ounces fresh butter to egg/lemon mixture and whisk until smooth, careful not to overcook. Stir in remaining butter to finish sauce and add chives.
- Meanwhile, broil garnished fish for 4 minutes until brown. Serve immediately, napped with sauce.
STEAMED BROCCOLI WITH BROWN BUTTER SAUCE
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place the broccoli florets in a vegetable steamer basket.
- Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
- Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.
GRILLED RED TROUT WITH RANCHERO SAUCE
Steps:
- Salt and pepper the meat side of the fish, spray with nonstick cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.
- Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.
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