Coco Trout Recipe
whole fresh trout, herb stuffed and pan seared, choice of: lemon cream, gorgonzola cream or horseradish cream sauce, arugula, roasted potatoes
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Ingredients
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Trout
Sauce Options
Sides
Method
Prepare the Trout
- 1
Stuff the Trout
Preheat your oven to 400°F (200°C). Clean the trout and stuff the cavity of each with fresh herbs. Drizzle olive oil over the outside and season with salt and black pepper.
- 2
Pan-Seer the Trout
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Place the trout in the skillet and sear for about 4-5 minutes on each side until golden brown and cooked through.
Prepare the Sauce
- 3
Make the Cream Sauce
In a saucepan, heat the heavy cream over medium heat. For the gorgonzola cream sauce, add gorgonzola cheese and stir until melted. For the horseradish cream sauce, mix in horseradish and lemon juice. For lemon cream, add lemon juice to the heavy cream and whisk until combined.
Prepare the Sides
- 4
Roast the Potatoes
Toss the potatoes with olive oil, minced garlic, salt, and black pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes, or until golden and tender.
- 5