Sauteed Open Faced Trout
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
gutted, boned, seasoned with salt and pepper |
*
|
| 2 | teaspoons |
butter
|
|
| 2 | teaspoons |
olive oil
|
|
| Sauce | |||
| 2 | tablespoons |
butter
|
|
| 1 | each |
shallots
peeled and minced |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| ½ | each |
lemon
peeled, segmented, flesh minced |
|
| ¼ | cup |
white wine
|
*
|
| 1 | tablespoon |
chervil
chopped |
*
|
| 2 | teaspoons |
chives
chopped |
|
| 2 | teaspoons |
thyme
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
trout
gutted, boned, seasoned with salt and pepper |
*
|
| 1E+1 | ml |
butter
|
|
| 1E+1 | ml |
olive oil
|
|
| Sauce | |||
| 3E+1 | ml |
butter
|
|
| 1 | each |
shallots
peeled and minced |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 0.5 | each |
lemon
peeled, segmented, flesh minced |
|
| 59 | ml |
white wine
|
*
|
| 15 | ml |
chervil
chopped |
*
|
| 1E+1 | ml |
chives
chopped |
|
| 1E+1 | ml |
thyme
chopped |
*
|
Directions
For the fish: In a large skillet at very high heat, melt butter and oil together.
When the butter starts to brown, add the fish flesh side down, open face.
Cook for 1½ minutes on each side and then remove to a plate.
Keep warm.
For the sauce: In a medium saucepan at high heat melt butter until brown, add shallots and garlic cook for 30 seconds, then add lemon and wine.
Finally add herbs and season with salt and pepper.
Pour sauce equally over the trout and serve.
