Sauteed Trout with Lemon Chive Butter

Name: Sauteed Trout with Lemon Chive Butter
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps finely chopped fresh chives, divided; 4 servings Kosher salt and freshly cracked black pepper; 1 Tbsp freshly squeezed lemon juice; 1 teaspoon finely grated lemon zest; 1 Tbsp finely chopped shallot; 4 trout fillet; 5 Tbsps unsalted butter, softened and divided

Sauteed Trout with Lemon Chive Butter is a gluten free, primal, and pescatarian hor d'oeuvre. This recipe serves 4. One serving contains 130 calories, 1g of protein, and 14g of fat. This recipe from Foodnetwork requires trout fillet, kosher salt and freshly cracked pepper, lemon juice, and shallot. From preparation to the plate, this recipe takes around 53 minutes.

Instructions

Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined.

Ingredients you will need

Lemon Zest

Shallot

Butter

Chives

Juice

Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.

Ingredients you will need

Butter

Wrap

Equipment you will use

Plastic Wrap

Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet.

Ingredients you will need

Butter

Trout

Equipment you will use

Frying Pan

Sprinkle the trout with salt and pepper.

Ingredients you will need

Salt And Pepper

Trout

Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done.

Ingredients you will need

Fish

Equipment you will use

Knife

Transfer the fish to serving plates, top with butter and garnish with the remaining chives.

Ingredients you will need

Butter

Chives

Fish

BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

Ingredients you will need

Rosemary

Butter

Chili Pepper

Lemon

Lime

Thyme

Mint

Sage

Equipment

Plastic Wrap

Frying Pan

Knife

Ingredients

Servings:

3Tbsps

finely chopped fresh chives, divided 4servings

Kosher salt and freshly cracked black pepper 1Tbsp

freshly squeezed lemon juice 1teaspoon

finely grated lemon zest 1Tbsp

finely chopped shallot 4

trout fillet 5Tbsps

unsalted butter, softened and divided

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are great choices for Trout. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Flowers Sea View Ridge Estate Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 67 dollars.

Flowers Sea View Ridge Estate Pinot Noir

Deep red color with a brick rim. Aromas are floral and fruit dominant consisting of raspberry and bing cherry with subtlehints of cedar, allspice and anise. The whole cluster element provides spiciness on the palate with smooth texture andhints of minerality that leads to an acid-driven lingering finish.