Trout Fillet Roasted on its Skin, with Sage Butter and a Medley of Root Vegetables Braised in White WineTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation and cooking time: 15-20 minutes in total
Difficulty: Easy
Nutritional values
per 100 g
per portion
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
METHOD
Preparing the trout
- Place the oil in a heavy pan; heat to a moderate temperature;
- place the trout fillets in the pan, skin side down; cook on this side only until the flesh becomes opaque;
- season with salt; place into deep plates.
Preparing the root vegetables
- Mix the softened butter with the sage; set aside;
- peel and chop all the vegetables, either in julienne or in rounds;
- put the white wine and water into a saucepan;
- add the vegetables and 30 g of the sage butter;
- cook gently until almost all of the liquid has evaporated.
Presentation
- Arrange the vegetable medley attractively around the plate;
- place the trout fillet on top;
- add a few drop of lemon juice to the bit of remaining liquid from the vegetables, whisk in the remaining sage butter and pour over the trout.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
To perfectly cook the trout 'à l'unilatéral,' that is, cooked on just one side, remove it from the pan as you as you see a bit of whitish liquid appear. It is a very quick cooking method which ensures that the fish retains all its moistness.
