Sautéed Brook Trout with Brown Butter and Pecans
- SERVINGS: 4
Brown butter is a sublimely simple sauce. Emphasize the butter's nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
- 2 tablespoons cooking oil
- 8 trout fillets (about 2 pounds in all)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 tablespoons butter
- 1/2 teaspoon dried sage
- 1/2 cup chopped pecans
- 2 tablespoons chopped fresh parsley
- Heat the oven to 250°. Cover a baking sheet with paper towels.
- In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Sprinkle the fish with the salt and pepper. Put half the trout in the pan and cook for 2 minutes. Turn and cook until browned and just done, 1 to 2 minutes longer. Transfer the cooked fillets to the prepared baking sheet and keep warm in the oven. Add the remaining 1 tablespoon oil to the pan, cook the rest of the trout fillets, and add them to the baking sheet.
- Wipe out the frying pan and melt the butter over low heat. Add the sage and pecans and cook, stirring, until the butter is golden brown, about 5 minutes. Stir in the parsley. Serve the trout with the butter sauce spooned over the top.
A full, luscious white wine will accentuate the deep nutty flavors of this dish. Look for an Australian Chardonnay, with its ripe fruitiness and toasty oak.
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Congratulations to Mei Lin, winner of Top Chef Season 12.