Rainbow Trout With Buttery Lemon Caper Cream Sauce Recipes

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
• When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.

Steps:

• For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
• Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
• For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
• Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
• For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
• Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
• For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
• Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
• Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
• For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
• Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
• Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.

Steps:

• Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
• Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
• Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
• Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.