Sea Trout Meuniere

Lee Youngblood · June 2014

Serves 2
2 Spotted Trout fillet
1.5 Lemons
1.5 Stick of butter
1/4 cup Marcona
almonds
Salt and pepper to taste

Make sure trout fillet is dry (very important for a good sear), over high
heat lightly salt and pepper the fillet. Get a good sear on the “face” side of
the fillet-this is the side that was not connected the backbone. Once seared,
should be a golden brown color. Turn over fillet in pan kill the heat and leave
in the pan for 5-7 minutes this way it will finish cooking without over doing
it. For the brown butter sauce, take your stick of butter an put into a
medium-hot pan (don’t try to do this too fast) let the butter become foamy once
the butter is fully melted and starting to foam, squeeze the lemon in the pan.
After maybe 2-4 minutes the butter will start to take a brown color to it. Kill
the heat and take the pan off the heat, the butter lemon mixture should look
like an amber-colored beer- not burned (you will be able to tell). Then take
your almonds and put on a cookie sheet in a 325 oven until they start to smell
nice and toasty. Now, the plating and the eating part- take your fish out of the
pan and plate it. Take a tablespoon and spoon some of your brown butter sauce
on top and finish with your toasted almonds. This will give you a great tasting
fish, with some subtle nutty notes in a very classic preparation, that is also
very user-friendly. Serve with creamy mushroom and Parmesan risotto. Enjoy
(photo google)

FinestKind · December 2014

Excellent recipe! Works great with Flounder, Sea Bass, Snapper, and Grouper too.

Actually, everything can be done in one pan. (I hate doing dishes!)
First the almonds can be toasted in a dry frying pan. When toasted, remove the nuts, crank up the heat and cook the fish.
Remove the fish from the pan when it is slightly underdone, put in the butter and lemon and heat till browned, put the fish back in and baste while rewarming.
Plate and serve.