Oven-baked trout with New Orleans brown butter sauce
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 380, total fat 25 G., saturated fats 12 G., proteins 26 G., carbohydrates 10 G., fiber 2 G., cholesterol 118 mg, sodium 732 mg, sugar 4 G.
Calories 380, total fat 25 G., saturated fats 12 G., proteins 26 G., carbohydrates 10 G., fiber 2 G., cholesterol 118 mg, sodium 732 mg, sugar 4 G.
Trout fillet is grilled in the oven and served with a delicate, slightly spicy butter sauce with mushrooms and sweet peppers. Lightly charred lemon wedges make a wonderful accompaniment.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 55 g unsalted butter
- 220 g mushrooms, halved or quartered (about 3 cups)
- 1 small green bell pepper, chopped, plus extra for serving (optional)
- 1 shallot, thinly sliced
- 0.5 cups white wine
- 0.5 cups lightly salted chicken broth
- 1 tbsp Asian fish sauce
- 1/4 cup heavy cream
- 1 teaspoon cornstarch
- 1 teaspoon hot sauce, such as Tabasco, plus extra for serving
- 4 trout fillets with skin, weighing 110 g each, remove bones
- 1 lemon, sliced (optional)
- 1/4 cup loosely packed fresh cilantro leaves
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Cooking the dish according to the recipe:
- Position the oven rack 5 cm from the heating element and preheat the oven to grill mode.
- Heat 2 tablespoons of butter in a heavy-bottomed skillet over medium heat. Add the mushrooms, bell pepper, shallot, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper. Cook, covered, until the mushrooms release their liquid, about 4 minutes. Remove the lid and cook, stirring occasionally, until the mushrooms and onions are light golden, another 5 minutes.
- Add the wine and simmer until it forms a glaze, about 8 minutes. Add the broth and fish sauce and simmer until reduced by half, about 4 minutes. Combine the cream and cornstarch and stir into the sauce. Simmer over low heat until the sauce thickens, about 1 minute. Add the hot sauce.
- Place lemon slices, if using, on a rimmed baking sheet and grill until charred. Transfer to a plate.
- Melt the remaining 2 tablespoons of butter. Place the trout skin-side up on a baking sheet and brush with melted butter. Season with salt and pepper and broil until cooked through, about 2 minutes.
- Transfer the trout to serving plates. Drizzle with the sauce and sprinkle with cilantro and bell pepper, if using. Serve with grilled lemon wedges and hot sauce for drizzling.
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