Brown Butter Colorado Trout

by Marla on June 2, 2014 · 17 comments

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Brown Butter Colorado Trout | FamilyFreshCooking.com

Happy Monday everyone! Hope y’all had a great one….I was all aboard on the Durango Blues Train. I’ll be sharing a super cool post about that soon.

In the mean time lets talk about this phenomenal Brown Butter Colorado Trout recipe…

Brown Butter Colorado Trout | FamilyFreshCooking.com

Remember my chef pal David Burton Sanchez (ahem Crispy Avocado Wedges with Crab Salad)?

This is another recipe we collaborated on. David cooks & I photograph him working his magic.

Crispy Avocado Wedges with Crab Salad | FamilyFreshCooking.com

If you don’t typically eat trout I suggest you add it to your meal rotation. Its a delicate flavored fish that easily accepts the flavors you throw at it. When David first prepared this trout for me I was actually silent. Like I could not talk (never happens) because I was so into the buttery flavors of this dish.

The whole idea of fish sautéed in brown butter (beurre noisette) is irresistible. Finger licking, plate licking fabulous!

Heavenly Skinny Grilled Asparagus | FamilyFreshCooking.com

The sauce has a perfect butter to lemon ratio. Paired with sweet golden raisins, served over a bed of skinny grilled asparagus.  Second time around I told David we had to share his recipe here so you could all enjoy it….whether you live in Colorado or not.

Brown Butter Colorado Trout | FamilyFreshCooking.com

You know what that means….my big reward was getting to eat it all over again when the shoot was over.

Enjoy!

Brown Butter Colorado Trout

Rating: 51

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Brown Butter Colorado Trout

Ingredients

    Trout
  • 2 whole Trout filets (4 filets) pin bones removed, pat dry, trim tail
  • 1 ounce Clarified Butter or Olive Oil
  • 1 cup AP or Gluten Free Flour
  • Sauce
  • 4 ounces unsalted Butter
  • 1 teaspoon minced Garlic
  • 1 teaspoon minced Shallots
  • 2 ounces Pine Nuts
  • 2 ounces Golden Raisins
  • 4 ounces Jumbo Lump Crab Meat
  • Juice from 1 Lemon
  • 1 bunch Asparagus
  • Olive Oil
  • Kosher Salt & Black Pepper
  • Micro Greens for topping

Method

    Grilled Asparagus
  • Heat a grill or grill pan medium high. Measure up the asparagus and remove ends. Coat asparagus with some olive oil, season with salt & pepper. Grill for a few minutes until a bit charred & crispy. Remove from grill & set aside.
  • Sauce
  • In a medium sauté pan heat the butter over high heat until it is bubbling & browned. It will have a fragrant nutty smell. Work on trout while the butter is coming to a boil. Reduce the heat & add the garlic & shallots to the brown butter. Next add the pine nuts, golden raisins & crab meat. Squeeze i in the lemon juice. Heat about 1 minute and remove the pan from the heat.
  • Trout
  • While the brown butter is coming to a boil.....Season each filet, both sides with salt & pepper. Heat a sauté pan over medium high heat with the 1 ounce clarified butter or olive oil. In a bowl season the flour with some salt & pepper. Coat each piece of trout with the flour, shake off excess. Heat the fish skin side up for about 3 minutes each side.
  • Plate asparagus. Top with the trout and brown butter crab sauce.
http://www.familyfreshcooking.com/2014/06/02/brown-butter-colorado-trout-recipe/

Trout Recipe Links

 

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{ 17 comments… read them below or add one }

1 Kevin @ Closet Cooking June 2, 2014 at 6:06 am

Love the flavours in this and what an amazing presentation!

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2 Marla June 2, 2014 at 7:34 am

Thanks so much Kevin!!

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3 Rosa June 2, 2014 at 6:52 am

A refined and lipsmackingly delicious dish! I’d love to taste that trout.

Cheers,

Rosa

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4 Marla June 2, 2014 at 7:33 am

“lipsmackingly” perfect description! xo

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5 Heather Christo June 2, 2014 at 7:23 am

You are eating like a king over there in Colorado! I want to come and eat with David too!! I love trout, this looks amazing!

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6 Marla June 2, 2014 at 7:28 am

Ha! Indeed I am Heather….can’t complain :)

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7 Laura (Tutti Dolci) June 2, 2014 at 8:08 am

Brown butter anything is always a good idea, what a mouth watering dish!

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8 Marla June 2, 2014 at 10:38 am

Now that’s exactly how I feel Laura! Brown butter anything & everything. Sweets or savories :)

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9 Matt Robinson June 2, 2014 at 9:00 am

This looks so incredibly good, love the flavors and can’t wait to try. Great pics!

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10 Marla June 3, 2014 at 11:01 am

Thanks Matt!

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11 naomi June 2, 2014 at 9:09 am

Trout is one of my favs, so this will made!

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12 Marla June 3, 2014 at 11:01 am

It’s such a wonderfully versatile fish!

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13 Julie @ Table for Two June 2, 2014 at 11:34 am

Wow, Marla! This looks absolutely amazing!! I want some of this for dinner!

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14 Marla June 3, 2014 at 11:00 am

Thanks Julie! Glad you like the recipe :)

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15 Averie @ Averie Cooks June 2, 2014 at 1:17 pm

Where I grew up in MN and the Land of 10,000 Lakes, so many of my neighbors, uncles, relatives, etc used to go fishing and trout was very common and the most simple preparation of browned butter and maybe a very light flouring of it, so, so so good! I haven’t had it in probably 20 years at this point, I know, whoa. So I can appreciate you being silent and at a loss for words, although you’re right, that’s pretty rare :)

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16 Marla June 3, 2014 at 11:02 am

Ha!!! Averie you crack me up. You know silence is a tough one for me ;) I’ve heard that MN is loaded with trout. That simple preparation is oh so good!

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17 Nicky June 2, 2014 at 3:04 pm

Wow that looks so good! Thanks for linking to the trout recipe on my blog Marla :-)

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