Best 2 Crispy Trout With Kitchen Butter Sauce Recipes

**Crispy Trout with Kitchen Butter Sauce: A Culinary Journey of Flavors**

Indulge in a culinary masterpiece with our crispy trout recipe, where succulent trout meets a symphony of flavors. This dish tantalizes taste buds with its golden-brown exterior, flaky fish, and a luscious kitchen butter sauce that elevates the experience to new heights. Accompany your trout with a medley of roasted vegetables, or savor it as a standalone dish. This recipe promises an unforgettable meal that will leave you craving for more. Embark on this culinary adventure and discover the harmonious blend of textures and flavors that make this dish truly exceptional.

Let's cook with our recipes!

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Trout with Garlic Lemon Butter Herb Sauce image

One of the best trout recipes I've tried is simply cooking the trout in the skillet in olive oil, and then adding garlic, lemon juice, white wine, fresh parsley and butter. Gluten free, healthy, easy-to-make and delicious! Low-carb dinner rich in lean protein and omega-3 fatty acids. A family favorite! Perfect way to cook an amazing fish: trout.

Provided by Julia

Categories Main Course

Time 30m

Number Of Ingredients 9

Ingredients

1.5 pounds trout (or salmon, or arctic char - 2 large fish fillets with skin on the bottom)
2 tablespoons olive oil (more, if needed)
1 tablespoon Italian seasoning ((dried thyme, oregano, parsley, combined together))
1/4 teaspoon salt (to taste)
4 garlic cloves (diced)
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine
2 tablespoons butter (softened)
2 tablespoons parsley (chopped)

Steps:

Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Nutrition Facts : Calories 380 kcal, Carbohydrate 2 g, Protein 35 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 113 mg, Sodium 286 mg, ServingSize 1 serving

BROILED TROUT WITH BROWN BUTTER NEW ORLEANS SAUCE

Broiled Trout with Brown Butter New Orleans Sauce image

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

Ingredients

4 tablespoons (1/2 stick) unsalted butter
8 ounces white mushrooms, halved or quartered if large (about 3 cups)
1 small green bell pepper, chopped, plus more for garnish (optional)
1 shallot, sliced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 tablespoon Asian fish sauce
1/4 cup heavy cream
1 teaspoon cornstarch
1 teaspoon hot sauce, such as Tabasco, plus more for serving
Four 4-ounce skin-on trout fillets, pin bones removed
1 lemon, sliced into rounds (optional)
1/4 cup loosely packed fresh cilantro leaves

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.

Tips:

For the crispiest trout, make sure the skin is dry before cooking. Pat the trout fillets dry with paper towels before searing them.
Use a heavy-bottomed skillet for searing the trout. This will help to evenly distribute the heat and prevent the fish from sticking.
Don't overcrowd the skillet when searing the trout. If you do, the fish will not cook evenly.
To make the kitchen butter sauce, use a good quality butter. This will make a big difference in the flavor of the sauce.
Don't boil the butter when making the sauce. Keep the heat low and simmer the sauce gently until it has thickened slightly.
Serve the trout immediately with the kitchen butter sauce. This dish is best enjoyed fresh.

Conclusion:

Crispy trout with kitchen butter sauce is a simple but delicious dish that is perfect for a weeknight meal. The trout is crispy on the outside and flaky on the inside, and the kitchen butter sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.