Trout with Lemon Butter Sauce Recipe

March 15, 2008 10 Comments

Trout with Lemon Butter Sauce

Trout Recipe

We are on our annual vacation to Park City to visit old friends and neighbors while getting a little skiing in. It brings back a lot of memories from the six years we lived here after moving out of New York City. Some of those memories include the great meals we enjoyed at our favorite local restaurants.

So this week I’ll try to bring you recipes from some of these restaurants as well as some new restaurants in town. The recipes come from local publications used for marketing the restaurants. I’ll also tell you about any meals we have while here but I’m not sure how often that will be since most nights we will be eating at friend’s homes.

Last night we enjoyed a delicious lasagna from our dear friend Alice, the person most responsible for us ending up in Park City in the first place. Thanks Alice.

Mustang Restaurant’s Utah Red Trout

This recipe is from a new restaurant in Park City called Mustang Restaurant (at least new to me) and was created by Bill Hufferd. It is served with a simple lemon butter sauce with capers and rosemary. Chef Hufferd says, “Because of the trout’s tender, flaky texture, pan sear the filets to keep them intact.”

Bill Hufferd’s Mustang Restaurant is at 890 Main Street, Park City, Utah.

Trout with Lemon Butter Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4 servings

Trout with Lemon Butter Sauce

Ingredients

Four 8 to 10 ounce Utah red trout filets (and you can substitute whole trout you find in the supermarket.)

Olive oil to saute the trout

Salt and Pepper

1 tablespoon minced shallots

1 stick unsalted butter

Juice of two lemons

1 tablespoon capers

2 tablespoons fine diced fresh Roma tomatoes

2 tablespoons fresh chives, chopped

2 tablespoons toasted pine nuts

How To Prepare At Home

Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes.

Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots.

Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon. Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper.

Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable.

 

Last modified on Thu 30 July 2015 6:57 am

Comments (10)

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  1. Tracy W says:

    This sounds absolutely amazing! After our annual summer vacation fishing in upstate NY with my folks (assuming The Boss and the boys actually catch something!), you can BET that I’ll be making this one. MMMMMMM!

    Have a great rest of your vacation – happy skiing!

  2. Lynne A says:

    I visited this restaurant in June and copied down the ingredients from the menu and have been trying to find a similar one. Then on their website I found the the lemon butter. Trout/lemon butter/ got me to your blog. Thanks. Trying this tonight!

  3. Lisa Power says:

    We go to your restaurant TWICE on each and every trip, just for the trout! Wish we could get it here in SoCal. Delicious! (And this is from two foodies who are very picky.) And the mashed potatoes with the smoky white pepper: to die for!

  4. Kristyn says:

    This post is awesome, I have my space account recommend to my friends, and visit your site.

    Hi Kristyn, thanks for sharing. – RG

  5. Katerina says:

    Absolutely delicious recipe, it felt like we were dining at an elegant restaurant, easy and quick to make, too. I used whole trouts.

  6. Lou says:

    I’d love to have the trout recipe from the River Ranch restaurant in Park City, Utah. It had a delicious pistachio coating…
    Thanks
    Lou

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