Active Time
Total Time
30 MIN
Serves : 4

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

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.

Suggested Pairing

European-style Georgian white.

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