Trout with Ginger Butter

Preparation info

  • Difficulty

    Easy

  • serves

    6

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This fresh ginger butter is also very good with other grilled fish such as salmon, sea bass or grey sea mullet.

Ingredients

  • 6 fresh pink rainbow trout
  • salt and freshly ground pepper
  • olive oil for brushing

Ginger Butter

  • 85 g unsalted butter
  • 1 tablespoon finely chopped spring onion (scallion) or shallot
  • 1½–2 tablespoons dry vermouth
  • 1½–2 tablespoons fresh ginger, grated
  • salt and freshly ground pepper

Garnish

  • whole chives and chive flowers if available

Method

First make the ginger butter. Melt 15 g butter and sweat the spring onion or shallot for a few minutes over a gentle heat until it is almost soft. Add the vermouth and cook until it has all been absorbed. Scrape this mixture into a bowl of a food processor and add the grated ginger. Whizz for a few seconds, allow to cool, add the remainder of the butter and whizz until smooth. Taste, season with salt and freshly ground pepper. Put into a bowl and refrigerate until needed.

Gut, fillet, wash and dry the trout carefully and season with salt and freshly ground pepper. Preheat a grill pan, brush the trout with olive oil and cook flesh-side down for about 3 minutes, then turn over carefully and cook on the skin side for a further 3 or 4 minutes, depending on the thickness of the fillets.

Serve on hot plates with a little ginger butter melting on top. Garnish with whole chives and chive flowers if available.