This simple, pan-fried Russian-style trout from Sadelle's in Manhattan is topped with nutty brown butter, capers and piquant, vibrant fuchsia beet horseradish.
Slideshow: More Fast Fish Recipes
Two 14-ounce butterflied brook trout, heads and pinbones removed
2 tablespoons canola oil
10 tablespoons unsalted butter
1/4 cup coarsely chopped capers
2 tablespoons chopped parsley
Beet horseradish, for garnish
How to Make It
Heat a large nonstick skillet. Rub the fish all over with the oil and season with salt and pepper. Place 1 fish in the skillet, skin side down, and cook over moderately high heat until the skin is golden, about 3 minutes. Add 3 tablespoons of the butter and cook over moderate heat, basting the trout constantly, until the skin is crisp and the flesh is just white throughout, about 2 minutes. Transfer to a plate. Add 2 tablespoons each of the butter and capers to the pan and cook, stirring, until the butter is deep golden, 1 to 2 minutes. Season with salt and stir in 1 tablespoon of the parsley. Spoon the brown butter sauce over the fish. Repeat with the remaining fish, butter, capers and parsley. Spoon beet horseradish over the trout and serve.
European-style Georgian white.
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