Pan Roasted Trout with Leeks and Brown Butter
Pan Roasted Trout with Leeks and Brown Butter
Try this quick and easy pan roasted trout recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • Clarified Butter
  • 1 cup Unsalted Butter
  • Croutons
  • 1½ cups diced French bread, cut into ½ -inch cubes
  • 3 tablespoons melted Clarified Butter
  • 1 clove Garlic, minced
  • 2 tablespoons finely chopped Flat Leaf Parsley
  • Salt and Pepper
  • Trout
  • 7 tablespoons melted Clarified Butter
  • ¾ cup chopped Leeks, white and light green parts only, washed
  • ½ teaspoon chopped fresh Thyme
  • Salt and Pepper
  • 170 grams each, Pinbones removed
  • 2 Lemons
  • ½ cup coarsely chopped Flat Leaf Parsley
  1. For clarified butter, heat butter in a small pot over medium-low heat until melted
  2. Remove from heat and let sit 5 minutes. Slowly and carefully pour or ladle out butter into bowl, until you reach the milky solids (which can be discarded)
  3. Use butter or chill for later use
  4. For croutons, preheat oven to 350 °F and line a baking tray with parchment. Toss bread with butter, garlic, parsley and season. Spread bread onto prepared baking tray and toast for 12 to 18 minutes, stirring once or twice, until golden brown
  5. Cool and store in a resealable container until ready to use
  6. For trout, keep oven temperature at 350 °F and line a baking tray with parchment paper. Heat a large saute pan over medium heat and add 1 tablespoonp melted clarified butter
  7. Add leeks and thyme and cook, stirring often, until leeks are tender, about 5 minutes. Season lightly and remove from pan. Increase heat to medium high and add 2 tablespoons butter
  8. Season trout lightly and place 2 fillets, skin-side up in pan. Cook for 4 minutes, until fish has browned, then gently remove onto prepared baking tray, skin-side down
  9. Add 2 more tablespoons of butter and repeat with 2 more fillets, then repeat process with last 2 fillets
  10. Place baking tray in oven and roast for about 10 minutes, until fish yields when touched with a fork
  11. To finish sauce, cook remaining butter in pan over medium heat until browned (it may be a little browned by now)
  12. Add leeks to warm. Add juice of 1 lemon, parsley and salt and pepper. Stir in croutons immediately before serving
  13. To serve, place trout on a plate or platter, and top with sauce
  14. Serve immediately
  1. Stylist noes
  2. This is my version of trout meuniere. I have counted the measures of clarified butter in LIQUID, since it is likely that I will demo it, then leave it out for cooking
  3. Again, we should decide if plated or platter. This might be an event for 4 people or 6, so may have to adjust recipe
  4. We can use fresh local trout (if trip to trout farm is an option), otherwise I like the steelhead trout fillets (nice and bright)
  1. Other notes
  2. Learned how to make meuniere in New Orleans. Ate the version with the croutons at a great restaurant in Hull (Henri Berger)
  3. Worked in the kitchens there for fun for a week once - the chef caught the fish himself and made the dish for us - I love how the croutons soak up all the flavour
  4. Lots of clarified butter talking points (milk solids, browning the butter without burning, etc)

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