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TROUT - Roasted Trout with Lemon and Walnut Browned Butter
Nb persons: 6
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| ROASTED TROUT WITH LEMON AND WALNUT BROWNED BUTTER | |
| 2 to 2 1/2 pounds | rainbow trout fillets, or any white-fleshed lake trout |
| 2 teaspoons | kosher salt, or to taste |
| 1 teaspoon | freshly ground black pepper |
| 1/2 cup | unsalted butter,, (divided use) |
| 1/4 cup | finely chopped fresh parsley |
| 2 tablespoons | finely chopped fresh tarragon |
| 24 (1/8-inch-thick) | lemon slices,, (about 3 lemons) |
| 1/4 cup | chopped walnuts |
Position a rack in the center of the oven and preheat the oven to 450 F.
Line a rimmed baking sheet with foil and spray the foil with cooking spray. Arrange the trout skin-side down on the prepared baking sheet. Sprinkle salt and freshly ground pepper evenly over the trout.
In a small saucepan, melt the butter and drizzle 4 tablespoons of it evenly over the fillets. Sprinkle the trout evenly with the parsley and the tarragon. Arrange 3 lemon slices over each fillet. Roast until the fillets flake easily when pricked with a fork, about 10 or 11 minutes.
Meanwhile, set the saucepan with the remaining melted butter over medium heat. Cook until lightly browned and fragrant, 3 to 5 minutes. Immediately remove from the heat and stir in the walnuts; keep warm.
When the trout is done, use a large spatula to transfer the fillets to dinner plates. Swirl the walnut butter around and then spoon it over the trout.
Makes 4 to 6 servings.
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