Pan Fried Trout with a Lemon Butter Sauce Recipe
UPDATED & REVISED
I posted this recipe years ago on a visit back to Park City, Utah where we use to live. The photo I had up there didn’t look so good so I decided to make it again and try to take a better photograph. When I read the recipe, I thought I could make it better than the one posted so I made a few changes and think it it much better than the previous version.
Mostly what I did was to take the ingredients used for garnish, like the tomato and capers, and add them to the sauce. I also reduced the amount of lemon for my family’s tastes, but that becomes an individual preference for you.
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 west from 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 a few 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.
My Version of The Mustang’s Utah Red Trout
This recipe is an adaptation of one from a new restaurant in Park City called Mustang Restaurant (at least new to me). It is served with a simple lemon butter sauce with capers and chives. Chef Hufferd says, “Because of the trout’s tender, flaky texture, pan sear the fillets to keep them intact.”
The Mustang is at 890 Main Street, Park City, Utah.
Trout with Lemon Butter Sauce
- 4 trout fillets about 6 to 8 ounces each
- salt and pepper to taste
- 2 tablespoons olive oil to saute fish
- 1 tablespoon shallot minced
- 6 tablespoons butter
- 1 Roma tomato finely chopped
- 1 lemon juice from
- 1 tablespoon capers
- 2 tablespoons fresh chives finely chopped for garnish
- 2 tablespoons tasted pine nuts for garnish
- Heat a large saute (fry) pan over medium high heat.
- Carefully add the olive oil and let it heat up but don't let it smoke.
- Season the trout with salt and pepper and when the oil is hot, add the fillets skin side down and cook for three to four minutes. How long depends on the thickness of of the fish, the type of pan and the amount of heat.
- Flip the fillets over and cook for another two to three minutes or until the fish is cooked through and starts to flake. Remove the fish and transfer to a plate and keep warm.
- Using your spatula, remove any small pieces of fish that may be stuck to the pan.
- Lower the heat to medium, add two tablespoons of butter to the pan and saute the shallots for a couple of minutes.
- Add the chopped tomatoes and capers and cook for one an additional minute or two.
- Add the lemon juice and bring to a boil. Reduce the sauce by half or until it is thick enough to coat the back of 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, spoon the sauce over the fish and garnish the plate with chives and toasted pine nuts.