Pan Roasted Trout with Leeks and Brown Butter

By maredan

Ingredients

• Clarified Butter
• 1 cup unsalted butter
• Croutons
• 1-1/2 cup French bread, cut into 1/2" cubes
• 3 tablespoons meled clarified butter
• 1 clove garlic, minced
• 2 tablespoons finely chopped flat leaf parsley
• salt and pepper
• Trout
• 7 tablespoons melted clarified butter
• 3/4 cup chopped leeks, white and light green parts only, washed
• 1/2 teaspoon chopped fresh thyme
• salt and pepper
• 6 trout fillets, about 6 oz each, pin bones removed
• 2 lemons
• 1/2 cup coarsely chopped flat leaf parsley

Details

Servings 4

Preparation

Step 1

Directions
Clarified Butter
For clarified butter, heat butter in a small pot over medium-low heat until melted. Remove from heat and let sit 5 minutes. Slowly and carefully pour or ladle out butter into bowl, until you reach the milky solids (which can be discarded). Use butter or chill for later use.
Croutons
For croutons, preheat oven to 350°F and line a baking tray with parchment paper. Toss bread with butter, garlic, parsley and season. Spread bread onto prepared baking tray and toast for 12 to 18 minutes, stirring once or twice, until golden brown. Cool and store in a resealable container until ready to use.
Trout
For trout, keep oven temperature at 350°F and line a baking tray with parchment paper. Heat a large sauté pan over medium heat and add 1 Tbsp melted clarified butter. Add leeks and thyme and cook, stirring often, until leeks are tender, about 5 minutes. Season lightly and remove from pan. Increase heat to medium high and add 2 Tbsp butter. Season trout lightly and place 2 fillets, skin-side up in pan.
Cook for 4 minutes, until fish has browned, then gently remove onto prepared baking tray, skin-side down. Add 2 more tablespoons of butter and repeat with 2 more fillets, then repeat process with last 2 fillets. Place baking tray in oven and roast for about 10 minutes, until fish yields when touched with a fork.
To finish sauce, cook remaining butter in pan over medium heat until browned (it may be a little browned by now). Add leeks to warm. Add juice of 1 lemon, parsley and salt & pepper. Stir in croutons immediately before serving.
To serve, place trout on a plate or platter, and top with sauce. Serve immediately.