Rainbow Trout Recipe

Cooking Instructions

1. 1

   Prepare the Mashed Potatoes

   Peel and chop the potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy.

2. 2

   Cook the Rainbow Trout

   Heat olive oil in a skillet over medium-high heat. Season the trout fillets with blackening seasoning. Once the oil is hot, add the fillets and cook for 3-4 minutes on each side or until the fish is cooked through and has a blackened crust. Remove from skillet and set aside.

3. 3

   Sauté the Garden Vegetables

   In the same skillet, add the garden vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper.

4. 4

   Make Lemon Butter Cream

   In a saucepan, melt the butter over medium heat. Add lemon juice and heavy cream. Stir to combine and let simmer for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.

5. 5

   Plate the Dish

   On each plate, serve a portion of mashed potatoes, topped with the blackened trout fillet. Arrange sautéed garden vegetables on the side and drizzle with lemon butter cream.