clarified butter or vegetable oilfor frying~3-4 tbspest.
butterfor finishing and making brown butter50 g
fresh parsley1 bunch
lemonone for juice, several wedges for plating1-2
saltto taste~½ tspest.
freshly ground black pepperto taste~¼ tspest.
Steps
1
Check the freshness of the trout by examining the eyes (should be glossy), the gills (should be bright red), the firmness of the flesh when pressed, and the smell (should be fresh, not fishy).
2
No need to scale the trout, as the scales are very small and become soft during cooking without causing any issues.
3
Generously season the trout inside and outside with salt and freshly ground black pepper, doing this just before cooking when everything else is ready.
4
Roll the seasoned trout in flour, ensuring it is fully coated, then tap off excess flour to leave a thin, even layer.
5
Heat clarified butter or vegetable oil in a pan and carefully place the trout in the hot pan. Fry over medium heat until golden brown on both sides, maintaining steady temperature to achieve both nice color and thorough cooking.
6
When the first side is golden and the belly skin starts to turn white, carefully flip the trout and continue frying the other side until golden brown.
7
While the trout is cooking, finely chop the fresh parsley and set aside.
8
Once the trout is nearly cooked, add butter to the pan and baste the trout with the hot butter. Do not add the butter too early or it will burn.
9
Add another piece of butter and let it brown slightly to create brown butter (noisette butter). The butter should turn brown, not just foam.
10
Transfer the trout to a serving plate. Add the chopped parsley and a good squeeze of lemon juice to the hot brown butter, season with salt, reduce heat, and immediately plate.
11
Pour the brown butter and parsley mixture over the trout and garnish with lemon wedges. Serve with parsley potatoes if desired.
PrimedTableBETA
