Pan-Fried Rainbow Trout

Name: Pan-Fried Rainbow Trout
Cuisine: British
Ingredients: 1 fillet rainbow trout; salt; butter; thyme; lemon; oil

Serves 1

Serves 1

Directions

1Trim the belly off the rainbow trout fillet and square the fish.
2Make a small notch at the end of the fillet to create a handle for skinning.
3Slide your knife across the skin, pulling on the notched handle to remove the skin.
4Season the fish with salt, patting it in, and flip to season the other side.
5Heat a frying pan on high heat with a little bit of oil.
6Place the trout fillet in the hot pan with the inside flesh down first, as this will be the presentation side.
7Gently push down on the fillet with a spatula to ensure even contact with the pan.
8Once browning appears, reduce the heat to medium.
9Add butter and thyme to the pan to impart flavor.
10Baste the fish with the butter and thyme mixture using a spoon.
11Once the butter is lightly browned and foaming, turn off the heat.
12Flip the fish with a fish spatula.
13Baste the flipped fish with the buttery mixture.
14Finish with a squeeze of lemon juice over the cooked fish.
15Plate the fish and pour any leftover buttery, lemon, trout-flavored sauce over it.
16Break into the fish to show its flaky texture.

knifecutting boardfrying panspatulaspoon

To get the skin off easily, make a small notch to use as a handle.
Avoid moving the fish around too much in the pan to maintain high heat and achieve a nice sear.
You can use any herbs at home, such as garlic, to impart flavor without overpowering the fish.

Serves 1

Serves 1

1Trim the belly off the rainbow trout fillet and square the fish.
2Make a small notch at the end of the fillet to create a handle for skinning.
3Slide your knife across the skin, pulling on the notched handle to remove the skin.
4Season the fish with salt, patting it in, and flip to season the other side.
5Heat a frying pan on high heat with a little bit of oil.
6Place the trout fillet in the hot pan with the inside flesh down first, as this will be the presentation side.
7Gently push down on the fillet with a spatula to ensure even contact with the pan.
8Once browning appears, reduce the heat to medium.
9Add butter and thyme to the pan to impart flavor.
10Baste the fish with the butter and thyme mixture using a spoon.
11Once the butter is lightly browned and foaming, turn off the heat.
12Flip the fish with a fish spatula.
13Baste the flipped fish with the buttery mixture.
14Finish with a squeeze of lemon juice over the cooked fish.
15Plate the fish and pour any leftover buttery, lemon, trout-flavored sauce over it.
16Break into the fish to show its flaky texture.

knifecutting boardfrying panspatulaspoon

To get the skin off easily, make a small notch to use as a handle.
Avoid moving the fish around too much in the pan to maintain high heat and achieve a nice sear.
You can use any herbs at home, such as garlic, to impart flavor without overpowering the fish.