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Trout with Butter Sauce

Trout is a flavorful fish that can also be served raw. In this recipe, you serve it in thin slices with a rich butter sauce, garnished with watercress and salmon roe. All our recipes are sourced from godfisk.no

Photo: Godfisk.no

  • Time required: 20 min
  • Difficulty: Medium

Ingredients

Butter sauce

Method

  • If you are using fresh trout, the fish must be frozen for one day and then thawed before preparation when served raw.
  • Divide the trout fillet in two lengthwise, and cut each part into thin slices, about 2 mm thick.

Butter sauce

  • Finely chop the shallots and bring to a boil with white wine and white wine vinegar. Reduce the liquid until about 2 tablespoons remain.
  • Reduce the heat to the lowest setting and whisk in the butter gradually, until the sauce is thick and smooth. It is important that the sauce does not boil.
  • Season with salt and white pepper to taste.
  • Serve the trout slices with the butter sauce, and garnished with watercress and a little salmon roe if desired.

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