Description
A recipe for searing pre-smoked trout fillets and serving them with a tart and nutty brown butter sauce made with fresh rhubarb.
Ingredients
Scale
- 2 (6 ounce) smoked trout fillets, skin on or off
- 4 tablespoons unsalted butter
- 1 cup chopped fresh rhubarb (about 1/2 inch pieces)
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1/4 cup slivered almonds
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Place the slivered almonds in a small, dry skillet over medium heat. Toast, stirring often, until fragrant and lightly browned, about 3 to 4 minutes. Remove almonds from the skillet and set aside.
- Wipe out the skillet. Add the butter and melt over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, then subsides, and brown bits form at the bottom, giving off a nutty aroma. Watch carefully to prevent burning. This takes about 4 to 6 minutes.
- Add the chopped rhubarb and sugar to the brown butter. Cook, stirring gently, for 5 to 7 minutes, until the rhubarb softens slightly but still holds some shape.
- Stir in the lemon juice. Remove the skillet from the heat. Taste the sauce and add a small pinch of salt if needed to balance the sweetness. Keep warm.
- Heat a separate non-stick skillet over medium-high heat. If using skin-on trout, place the fillets skin-side down. Sear for 2 to 3 minutes until the skin is crisp. If using skinless, sear for 1 to 2 minutes per side until heated through. Smoked trout only needs warming, not full cooking.
- Place one seared trout fillet on each plate. Spoon the brown butter rhubarb reduction generously over the fish.
- Sprinkle the toasted almonds and fresh parsley over the top before serving immediately.
Notes
- If your smoked trout is very cold, allow it to sit at room temperature for 15 minutes before searing to ensure even heating.
- For a richer sauce, add 1 tablespoon of dry white wine after the rhubarb softens, letting it reduce slightly before adding the lemon juice.
- Serve this dish with simple sides like steamed asparagus or creamy polenta to complement the strong flavors.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 12
- Sodium: 450
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 28
- Cholesterol: 110