Best Mountain Trout With Butter Sauce Recipes

Pecan-Crusted Mountain Trout With Brown Butter Sage Sauce image

Provided by FLUFFSTER

Categories Trout

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup pecan halves, lightly toasted
1 cup dry breadcrumbs, preferably Japanese-style panko*
4 (7 ounce) trout fillets
salt and pepper
1/2 cup buttermilk
2 tablespoons olive oil
2 tablespoons butter
4 sage leaves, chopped
1/2 lemon, juice of
5 tablespoons chicken broth

Steps:

To make trout:.
Combine pecans and bread crumbs in food processor and process to medium-fine consistency.
Season fillets with salt and pepper; brush flesh side of fillet with buttermilk.
Press pecan mixture on top of buttermilk coating to make thick crust.
Heat oil in skillet over medium heat; cook fillets, crust side down, until golden brown, about 4 to 5 minutes.
To make sauce:.
In same skillet trout was cooked in,melt butter over medium heat and allow it to foam.
Just as butter begins to turn brown, whisk in sage, lemon juice, and broth.
Pour over trout and serve.
* Japanese-style panko crumbs are found in the Oriental section of supermarkets.
Note:If trout is unavailable, you can use any mild-flavored white fish fillet, such as snapper, halibut, or grouper.

Nutrition Facts : Calories 698.4, Fat 45.2, SaturatedFat 8.9, Cholesterol 131.5, Sodium 431.3, Carbohydrate 24.9, Fiber 3.6, Sugar 4.3, Protein 48.5

Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.