Pan Seared Trout with Lemon Dill Sauce
Ingredients
- 4 trout fillets skin on
- olive oil
- kosher salt
- 2 tbsp shallots finely diced
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1/4 cup fresh lemon juice from 2 lemons
- 2 tbsp butter unsalted, cold
- 1 tbsp fresh dill chopped
Instructions
- Pat dry both sides of the fillets with paper towels and sprinkle both sides with a little salt. Heat about two tablespoons of olive oil in a skillet to medium-high and wait until it begins to smoke a little before adding the trout.Add the trout to the pan, skin side down first and sear, without touching it for 4 minutes to crisp the skin. Flip and sear for another minute or two. You will likely have to cook the fillets two at a time so each filet has its own space. When the first two are done, place them on a wire rack over a sheet pan. Add more olive oil and repeat the process with the other two filets. When all 4 fillets are finised searing, start on the sauce. Turn the heat down to medium. Add a touch more oil and then the shallots with a pinch of salt. Sauté the shallots until softened and translucent, about two minutes. Add the garlic and sauté another minute more. Deglaze the pan with the white wine. Use a wooden spoon to scrape up any of the brown bits left from the trout into the sauce. Add the lemon juice and allow the sauce to reduce by half, which should take around 5 minutes. Turn off the heat and add the butter. Swirl it around to emulsify the sauce, then add the fresh dill. You may want to pop the fillets into a hot oven or under a broiler for a few seconds if they have cooled too much. Spoon the sauce over the trout fillets and serve.