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Photo: Greg DuPree
Active Time:50 minsTotal Time:50 minsServings:2Jump to Nutrition Facts
Active Time:50 minsTotal Time:50 minsServings:2
Active Time:50 mins
Active Time:
50 mins
Total Time:50 mins
Total Time:
Servings:2
Servings:
2
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4ouncessmall potatoes1smalllemon, halved, divided3tablespoonsunsalted butter, diced, divided2tablespoonsfresh sage, coarsely chopped2whole trout (about 6 ounces each), butterflied¼teaspoonsalt, divided¼teaspoonground pepper, divided1 ½teaspoonsgrapeseed oil½cuphearts of palm, rinsed and sliced1smallshallot, thinly sliced1 ½teaspoonscapers, rinsed½cuparugulaormizuna
Cook Mode(Keep screen awake)
Ingredients
4ouncessmall potatoes
1smalllemon, halved, divided
3tablespoonsunsalted butter, diced, divided
2tablespoonsfresh sage, coarsely chopped
2whole trout (about 6 ounces each), butterflied
¼teaspoonsalt, divided
¼teaspoonground pepper, divided
1 ½teaspoonsgrapeseed oil
½cuphearts of palm, rinsed and sliced
1smallshallot, thinly sliced
1 ½teaspoonscapers, rinsed
½cuparugulaormizuna
DirectionsPlace potatoes in a small saucepan and cover with cold water. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Cook until tender, 10 to 15 minutes. Drain and let cool. Cut into 1/2-inch pieces. Set aside.Meanwhile, place 1 lemon half, cut-side down, in a small saucepan. Add half the butter and cook over medium-high heat, whisking occasionally, until it browns slightly and begins to smell nutty, about 3 minutes. Add the rest of the butter and continue cooking, whisking often, until all the butter is caramel in color, about 2 minutes more. Add sage and remove from heat. Cover to keep warm and set aside.Preheat oven to 250°F. Place a wire rack on a baking sheet and place in the oven.Pat trout dry and sprinkle both sides with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet on high heat. Add 1 trout, skin-side down. Lower heat to medium-low and spoon 1 tablespoon of the brown butter over the fish. Cook, basting the fish with the butter, until the skin is crispy, about 3 minutes. Flip and cook for 1 minute more. Transfer the fish to the oven to keep warm. Repeat with the remaining trout and 1 tablespoon butter.Add the remaining 1 tablespoon butter, the reserved potatoes and hearts of palm to the pan. Cook over medium heat, stirring gently, until heated through, about 3 minutes. Transfer to a bowl and add shallot, capers and greens. Toss to slightly wilt the greens. Serve the salad with the trout and the remaining lemon half cut into wedges.Originally appeared: EatingWell Magazine, March 2022
Directions
Place potatoes in a small saucepan and cover with cold water. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Cook until tender, 10 to 15 minutes. Drain and let cool. Cut into 1/2-inch pieces. Set aside.Meanwhile, place 1 lemon half, cut-side down, in a small saucepan. Add half the butter and cook over medium-high heat, whisking occasionally, until it browns slightly and begins to smell nutty, about 3 minutes. Add the rest of the butter and continue cooking, whisking often, until all the butter is caramel in color, about 2 minutes more. Add sage and remove from heat. Cover to keep warm and set aside.Preheat oven to 250°F. Place a wire rack on a baking sheet and place in the oven.Pat trout dry and sprinkle both sides with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet on high heat. Add 1 trout, skin-side down. Lower heat to medium-low and spoon 1 tablespoon of the brown butter over the fish. Cook, basting the fish with the butter, until the skin is crispy, about 3 minutes. Flip and cook for 1 minute more. Transfer the fish to the oven to keep warm. Repeat with the remaining trout and 1 tablespoon butter.Add the remaining 1 tablespoon butter, the reserved potatoes and hearts of palm to the pan. Cook over medium heat, stirring gently, until heated through, about 3 minutes. Transfer to a bowl and add shallot, capers and greens. Toss to slightly wilt the greens. Serve the salad with the trout and the remaining lemon half cut into wedges.
Place potatoes in a small saucepan and cover with cold water. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Cook until tender, 10 to 15 minutes. Drain and let cool. Cut into 1/2-inch pieces. Set aside.
Meanwhile, place 1 lemon half, cut-side down, in a small saucepan. Add half the butter and cook over medium-high heat, whisking occasionally, until it browns slightly and begins to smell nutty, about 3 minutes. Add the rest of the butter and continue cooking, whisking often, until all the butter is caramel in color, about 2 minutes more. Add sage and remove from heat. Cover to keep warm and set aside.
Preheat oven to 250°F. Place a wire rack on a baking sheet and place in the oven.
Pat trout dry and sprinkle both sides with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet on high heat. Add 1 trout, skin-side down. Lower heat to medium-low and spoon 1 tablespoon of the brown butter over the fish. Cook, basting the fish with the butter, until the skin is crispy, about 3 minutes. Flip and cook for 1 minute more. Transfer the fish to the oven to keep warm. Repeat with the remaining trout and 1 tablespoon butter.
Add the remaining 1 tablespoon butter, the reserved potatoes and hearts of palm to the pan. Cook over medium heat, stirring gently, until heated through, about 3 minutes. Transfer to a bowl and add shallot, capers and greens. Toss to slightly wilt the greens. Serve the salad with the trout and the remaining lemon half cut into wedges.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)454Calories29gFat15gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
