Trout with lemon dill sauce

November 4, 2016

Hooray for trout! Though it's so easy just to salt, pepper, and pan fry it, here are a few more steps that are well worth the minimal effort. Pictured here with rice pilaf and garbanzo beans, and a green salad. Weeknight delight! 

 

Ingredients

  • 2 Tbsp olive oil and a pat of butter (maybe two)

  • ½ cup of white flour for dredging

  • 1 lb McFarland Springs trout fillets

  • salt & pepper as you like it

  • 1 lemon, cut half into wedges and keep the other for zesting and squeezing

  • 2 Tbsp chopped fresh dill (or 1 Tbsp dried)

  • 2 Tbsp chopped fresh chives (scallions will do in a pinch)

  • 1 Tbsp honey

  • white wine, for the sauce and for the saucy chef

 

Method

  • Turn your oven (or toaster oven) to about 350

  • Open your package, admire the fillets, and salt and pepper your fish

  • Put about a ½ cup of flour in a shallow bowl

  • Heat your pan on medium-high, then add the oil and butter, swirl to coat

  • Dredge your fish fillets in the flour, tap off any excess, then add to the hot pan

  • Sauté 3 minutes per side, flip and repeat, add salt and pepper as you see fit

  • Pile your cooked fillets on a plate and transfer to the oven to stay warm while you get saucy

  • Melt a little more butter in your pan, sprinkle in some leftover flour, and heat on low, slowly adding a splash of wine to thin, stir, splash, repeat

  • Add your fresh dill and chives and whisk as it heats through. Add honey, and zest half of your lemon over the sauce, squeeze in half of it and keep stirring so that it thickens and reduces to a nice saucy texture

  • Plate your fish, top with the sauce, squeeze with a lemon and toast the chef!  (pictured here with rice pilaf and green salad)

 

 

 

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