Pan Seared Trout Recipe
beurre noisette, French green beans, braised napa cabbage
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cabbage
Slice the napa cabbage into thin strips. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and sauté until fragrant. Add the napa cabbage and sauté for about 5-7 minutes until wilted. Season with salt and pepper to taste. Remove from the pan and set aside.
- 2
Blanch the Green Beans
Bring a pot of salted water to a boil. Add the French green beans and blanch for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain and set aside.
- 3
Cook the Trout
In the same pan, add the remaining tablespoon of olive oil and heat over medium-high heat. Season the trout fillets with salt and pepper. Place the trout skin-side down in the pan and cook for about 4-5 minutes until the skin is crispy. Carefully flip the fillets and add the butter. Cook for another 3-4 minutes, basting the trout with the melted butter until it is cooked through.
- 4
Make Beurre Noisette
As the butter melts, continue to cook it until it turns a light brown color and develops a nutty aroma. Be careful not to burn it.
- 5
Combine and Serve
On each plate, arrange a bed of sautéed napa cabbage, place the trout fillet on top, and drizzle with the beurre noisette. Serve the blanched French green beans on the side with a wedge of lemon.
