Name: Pan-Fried Trout with balsamic butter sauce
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons chopped mixed fresh herbs, such as chives and chervil; 1 tablespoon olive oil; ⅓ cup (75 ml) dry white wine or dry white vermouth; 2 teaspoons finely chopped shallots; 3 tablespoons white balsamic vinegar; ⅓ cup (75 ml) chicken stock or fish stock; 3 tablespoons unsalted butter; Fine sea salt and freshly ground white pepper; ⅓ cup (75 ml) heavy cream; 8 trout fillets, from 4 trout; Fine sea salt and freshly ground pepper; 2 tablespoons unsalted butter; 1 cup (180 g) cornmeal; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Farmed fresh trout, one of the success stories for sustainable aquaculture, are generally available in most markets. This recipe pairs delicately flavored trout with a creamy white wine and balsamic vinegar sauce. Other white fish fillets, such as sole or flounder, can be substituted for the trout.

Ingredients

Balsamic Butter Sauce

1 tablespoon olive oil
2 teaspoons finely chopped shallots
⅓ <

Americas
United States
Main course
Gluten-free
California

Method

To make the sauce, in a small saucepan, heat the olive oil over medium heat and add the shallots. Cook and stir until translucent, about 2 minutes. Add the wine, stock, and vinegar. Raise the heat to medium-high and cook to reduce the liquid by half, 5 to 7 minutes.

Add the cream and cook, stirring occasionally, until the sauce has thickened, 4 to 5 minutes. Strain through a fine-mesh s

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Ingredients

Balsamic Butter Sauce

Method

Part of