Trout Fillets with Balsamic Brown Butter Sauce Recipe

By ccavaletti

Ingredients

• 1/2 cup butter
• 1/4 cup plus 1 tablespoon balsamic vinegar
• 3 1/2 teaspoon salt, divided
• 3/4 cup flour
• 1 teaspoon black pepper
• 6 - 5 oz. fresh trout fillets
• 1/2 cup olive oil
• capers

Details

Servings 6

Preparation

Step 1

In a heavy saucepan, melt butter over medium heat. Cook until deep golden brown, swirling pan occasionally, about 6 minutes. Be careful not to burn the butter. Remove from heat, and strain butter into a small bowl. Whisk in balsamic vinegar and 1 1/2 teaspoons salt; set aside.

In a shallow dish, combine flour, 2 teaspoons salt, and pepper. Dredge trout fillets in flour mixture, shaking off excess.

In a large skillet, heat oil over medium-high heat. Add 3 trout fillets skin side down. Cook for 3 minutes. Turn fillets, and cook for 2 minutes.

Transfer to plates; tent loosely with foil to keep warm. Repeat procedure with remaining fish. Whisk sauce over low heat to warm. Spoon sauce over fish. Garnish with capers. Serve immediately.