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.
Ingredients
- 1 fillet rainbow trout
- salt
- butter
- thyme
- lemon
- oil
Equipment
knifecutting boardfrying panspatulaspoon
Tips
- 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.
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