Lovers Lure

This is a dinner-for-two with a flair for the dramatic. Boned trout gets dredged in flour and pan-fried in butter until golden, then the real showpiece happens: Grand Marnier goes into the hot pan and gets lit on fire. As the flames die down, cold butter is whisked in piece by piece to build a glossy, orange-scented sauce.

The flambe isn’t just for show. Igniting the Grand Marnier burns off the raw alcohol while concentrating the orange flavor into something deeper and more complex. Whisking cold butter into the hot pan afterward creates an emulsified sauce that clings to every flake of fish.

Browning the trout skin-side up first, then flipping for just a minute or two, keeps the flesh moist and the skin crisp. The lemon slices that cook alongside the fish caramelize slightly in the butter and make a beautiful garnish on the platter.

Pro Tips

• Have the butter for the sauce pre-sliced and cold. Warm butter won’t emulsify properly and the sauce will break into a greasy puddle.
• Pour off the cooking butter before adding the Grand Marnier. Clean pan = cleaner sauce.
• Keep the flame low when igniting. The Grand Marnier will catch easily, and high flames can splatter.
• Work quickly when whisking in the butter. The pan cools fast off the heat, and you want the sauce to thicken while still warm.

Variations

• Use Cointreau instead of Grand Marnier for a slightly drier, sharper orange note.
• Substitute rainbow trout for brook trout or arctic char.
• Add a tablespoon of capers to the finished sauce for a briny contrast.