Seared Rainbow Trout Recipe
Buttermilk tarragon sauce, sautéed spinach, roasted potato salad with chile and basil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Trout
Buttermilk Tarragon Sauce
Sautéed Spinach
Roasted Potato Salad
Method
Prepare the Roasted Potato Salad
- 1
Roast the Potatoes
Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, chili powder, and salt. Spread them on a baking sheet and roast for 25-30 minutes until golden and tender, stirring halfway through.
- 2
Finish the Potato Salad
Once roasted, remove potatoes from the oven and toss with fresh basil. Set aside.
Prepare the Buttermilk Tarragon Sauce
- 3
Mix the Sauce
In a bowl, combine buttermilk, chopped tarragon, minced garlic, lemon juice, and salt. Mix well and set aside.
Sauté the Spinach
- 4
Cook the Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add fresh spinach and salt, cooking until wilted, about 3-4 minutes. Remove from heat.
Cook the Trout
- 5
Serve
- 6
Plate the Dish
On a plate, place a serving of sautéed spinach, add the seared trout fillet on top, and serve with roasted potato salad on the side. Drizzle with buttermilk tarragon sauce.
