Idaho Rainbow Trout Recipe
Two pan seared brown butter basted Hagerman fillets, white bean purée, haricot verts & gremolata
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the White Bean Purée
In a saucepan, combine the white beans and vegetable broth. Bring to a simmer over medium heat and cook for about 5-7 minutes until heated through. Use an immersion blender to purée until smooth. Season with salt and pepper to taste. Set aside and keep warm.
- 2
Sauté the Haricot Verts
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the haricot verts and sauté for about 4-5 minutes until tender-crisp. Season with salt and pepper, and set aside.
- 3
Cook the Trout
In a large skillet, heat the remaining olive oil and 4 tablespoons of unsalted butter over medium heat. Once the butter is melted and begins to foam, add the minced garlic. Place the trout fillets skin-side down in the skillet. Cook for about 4-5 minutes, then carefully flip the fillets. Continue cooking for another 3-4 minutes while basting with the brown butter until the fish is cooked through and flakes easily.
- 4
Prepare the Gremolata
In a small bowl, mix together chopped parsley, lemon zest, salt, and pepper. This will be used as a fresh topping for the dish.
- 5
Assemble the Plate
On each plate, spread a generous spoonful of the white bean purée. Place the trout fillet on top, add a serving of haricot verts on the side, and finish with a sprinkle of gremolata.
