This delicious sauce complements any fish really, but served with trout it is absolutely amazing. I got my beautiful trout and brown butter sauce came immediately to my mind. Make it please, eat with a spoon!
Rainbow trout with brown, garlic butter
This delicious sauce complements any fish really, but served with trout it is absolutely amazing. I got my beautiful trout and brown butter sauce came immediately to my mind. Make it please, eat with a spoon!
Ingredients
- 2 rainbow trouts
- 10 sprigs of parsley
- 4 slices of lemon
- Sea salt
- Black pepper
- 100 grams butter unsalted
- 2 cloves of garlic whole
- 2 tbsp lemon juice
- 2 tbsp parsley chopped
For the potatoes:
- 1500 grams small pre-cooked potatoes
- 80 ml organic olive oil
- 30 grams butter unsalted
- Sea salt
- Black pepper
- 4-5 thyme sprigs
Instructions
- Preheat oven to 200°C, fan. First prepare the potatoes. Pour half of the olive oil into a pan that can fit the potatoes in one layer. Spread the potatoes to the pan in and pour over the remaining olive oil. Add the butter in cubes. Season with salt and pepper and add the thyme. Transfer to the oven and bake for 30 minutes. Turn them over and bake for another 30 minutes until they are crispy and golden.
- Place the trout in a baking pan lined with non-stick paper. Stuff the belly of the fish with the parsley and lemon slices. Sprinkle the fish well with salt and pepper. Cover with non-stick paper. Transfer in the oven (along with the potatoes) and bake for 15 minutes. Uncover the fish and bake for another 10 minutes.
- While the fish is cooking, prepare the sauce. Smash the garlic but leave it whole. Put the butter with the garlic in a small saucepan, over medium-low heat, stirring constantly with a spatula, until the butter turns golden. Remove from the heat and discard the garlic. Mix in the lemon juice and chopped parsley.
- Serve the fish with the sauce and the crispy potatoes.
