Jul 14 2026
Restaurants›Scholar›Butterflied Rainbow Trout Recipe

Butterflied Rainbow Trout Recipe

Inspired by Scholar
Time1h
Serves2

Lentils, leeks, cabbage, fennel, capers, lemon, brown butter, crispy shallots, herb oil, charred lemon

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Ingredients

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Main Ingredients

Vegetable Base

Garnish

Method

Preparation of Vegetables

  1. 1

    Cook the Lentils

    In a pot, add 1 cup of lentils and cover with water. Bring to a boil, then reduce to a simmer and cook until tender, about 20-25 minutes. Drain and set aside.

  2. 2

    Prepare the Vegetables

    In a skillet over medium heat, add the sliced leeks, shredded cabbage, and sliced fennel. Sauté until softened, about 5-7 minutes. Add the cooked lentils and stir to combine. Season with salt and pepper to taste.

Cooking the Trout

  1. 3

    Prepare the Trout

    Preheat your oven to 375°F (190°C). Season the butterflied rainbow trout with salt and pepper. In a saucepan, melt the brown butter over medium heat until it turns a golden brown. Add the capers and lemon juice, stirring to combine.

  2. 4

    Bake the Trout

    Place the seasoned trout in a baking dish. Pour the brown butter mixture over the trout. Bake in the preheated oven for 15-20 minutes or until the trout is cooked through and flakes easily with a fork.

Finishing Touches

  1. 5

    Char the Lemon

    While the trout is baking, heat a grill pan over medium-high heat. Cut the lemon in half and place cut-side down on the grill pan. Grill for about 2-3 minutes until char marks appear.

  2. 6

    Plate the Dish

    On a large plate, place a generous amount of the lentil and vegetable mixture. Carefully lay the baked trout on top. Drizzle with herb oil, sprinkle crispy shallots, and serve with charred lemon on the side.

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