Ingredients with Measurements:
- 4 trout fillets, skin on
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 1 shallot, minced
- 1/2 cup unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- Chopped fresh parsley, for garnish
Special equipment needed:
- Non-stick skillet
- Whisk
Step-by-step instructions:
1. Season the trout fillets with salt and pepper on both sides.
2. Heat the olive oil in a non-stick skillet over medium-high heat.
3. Add the trout fillets, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown.
4. Flip the fillets and cook for another 2-3 minutes until cooked through. Remove from the skillet and set aside.
5. In the same skillet, add the white wine, white wine vinegar, and minced shallot. Cook over medium-high heat until the liquid is reduced by half.
6. Reduce the heat to low and add the butter, one piece at a time, whisking constantly until the butter is melted and the sauce is smooth.
7. Add the lemon juice and season with salt and pepper to taste.
8. Serve the trout fillets with the beurre blanc sauce spooned over the top. Garnish with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Skillet over medium-high heat for cooking the trout fillets
- Skillet over medium-high heat for reducing the wine and vinegar
- Skillet over low heat for adding the butter and lemon juice to make the beurre blanc sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 24g
- Carbohydrates: 2g
- Protein: 28g
Substitutions for ingredients:
- Trout fillets can be substituted with other types of fish such as salmon or cod.
- White wine can be substituted with chicken or vegetable broth.
- White wine vinegar can be substituted with apple cider vinegar or lemon juice.
- Shallot can be substituted with onion or garlic.
Variations:
- Add capers or chopped herbs such as tarragon or chives to the beurre blanc sauce for extra flavor.
- Serve the trout fillets with a side of roasted vegetables or a simple green salad.
Tips and tricks:
- Make sure the skillet is hot before adding the trout fillets to ensure a crispy skin.
- Use a whisk to incorporate the butter into the beurre blanc sauce for a smooth texture.
- Don't overcook the trout fillets to prevent them from becoming dry.
Storage instructions:
- Store leftover trout fillets and beurre blanc sauce in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the trout fillets in the microwave or oven until warmed through.
- Reheat the beurre blanc sauce in a small saucepan over low heat, whisking constantly until heated through.
Presentation ideas:
- Serve the trout fillets on a bed of rice or quinoa for a complete meal.
- Garnish with lemon wedges or additional chopped fresh herbs.
Garnishes:
- Chopped fresh parsley
- Lemon wedges
- Chopped fresh herbs such as tarragon or chives
Pairings:
- Serve with a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Simple green salad
- Rice or quinoa
Troubleshooting advice:
- If the skin of the trout fillets sticks to the skillet, gently loosen it with a spatula before flipping.
- If the beurre blanc sauce separates, remove it from the heat and whisk vigorously until it comes back together.
Food safety advice:
- Make sure the trout fillets are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover trout fillets and beurre blanc sauce in the refrigerator within 2 hours of cooking.
Food history:
- Beurre blanc is a classic French sauce made with butter and white wine vinegar.
Flavor profiles:
- The trout fillets are crispy on the outside and tender on the inside with a mild, slightly sweet flavor.
- The beurre blanc sauce is rich and buttery with a tangy, acidic flavor from the white wine vinegar.
Serving suggestions:
- Serve the trout fillets and beurre blanc sauce immediately after cooking for the best flavor and texture.
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