Trout Recipe
summer squash | corn | greens | pink lemon beurre blanc | saffron
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron Beurre Blanc
In a small saucepan, combine the pink lemon juice and saffron threads over medium heat. Allow the mixture to simmer until it reduces by half. Gradually whisk in the butter until fully melted and emulsified. Season with salt and pepper to taste. Keep warm.
- 2
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the summer squash and corn, sautéing until tender, about 5-7 minutes. Add the mixed greens and cook until wilted. Season with salt and pepper.
- 3
Cook the Trout
Heat a separate non-stick skillet over medium-high heat. Season the trout fillets with salt and pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and cook for another 3-4 minutes until cooked through.
- 4
Plate the Dish
On each plate, serve a portion of the sautéed vegetables topped with a trout fillet. Drizzle the saffron beurre blanc over the trout and serve immediately.
