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Pan-Roasted Trout with Leeks & Brown Butter
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
Fresh trout is beautifully mild and flaky. By serving it with a classic brown butter sauce and croutons to soak up all the juices, its lean character and mild taste is accentuated.
Ingredients
Clarified Butter
| unsalted butter | < |
Method
For the clarified butter, heat the butter in a small pot over medium-low heat until melted. Remove the pot from the heat and let it sit for 5 minutes. Slowly and carefully pour or ladle out the butter into a bowl, until you reach the milky solids (which can be discarded). Use the butter now or chill it for later use.