Trout Francesca

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. 

Total Time:
30 mins


  • Two 14-ounce butterflied brook trout, heads and pinbones removed

  • 2 tablespoons canola oil

  • Kosher salt

  • Pepper

  • 10 tablespoons unsalted butter

  • 1/4 cup coarsely chopped capers

  • 2 tablespoons chopped parsley

  • Beet horseradish, for garnish


  1. 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.

Suggested Pairing

European-style Georgian white.

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