Trout With Chive Butter Recipes

TROUT WITH CHIVE BUTTER

Trout With Chive Butter image

You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 whole trout, butterflied
Fine sea salt, to taste
1 garlic clove, finely grated or minced
1/2 teaspoon fresh lemon or lime juice, more to taste
1/8 teaspoon ground black pepper
4 tablespoons unsalted butter, cubed and softened
1 tablespoon minced chives, more for serving
Trout roe, salmon roe or capers, for serving, optional

Steps:

Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.

Nutrition Facts : @context http, Calories 742, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 40 grams, Fiber 0 grams, Protein 91 grams, SaturatedFat 14 grams, Sodium 1092 milligrams, Sugar 0 grams, TransFat 1 gram

CRISPY TROUT WITH KITCHEN BUTTER SAUCE

Crispy Trout with Kitchen Butter Sauce image

Provided by Amy Thielen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon plus 10 tablespoons cold unsalted butter, cut into pats
3 cloves garlic, smashed
2 sprigs fresh thyme
1/4 cup heavy cream
1 1/2 tablespoons chopped chives
2 teaspoons sherry or white wine vinegar
1 teaspoon minced fresh tarragon
Fine sea salt and freshly ground black pepper
4 rainbow trout (about 3/4 pound each), butterflied and backbone removed
Instant flour, such as Wondra, or cake flour, for dusting fish
Canola oil, for coating pans

Steps:

If it's convenient, set the serving plates to warm in a low oven (175 degrees F) as you prepare the fish.
For the sauce, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the garlic and thyme and cook them briefly until lightly browned. Add the cream, bring it to a boil and reduce quickly by half. Add the remaining 10 tablespoons butter gradually, pat by pat, whisking until incorporated. When the sauce is smooth and thick, discard the garlic and thyme and add the chives, sherry vinegar, tarragon and salt and pepper to taste.
Heat two large cast-iron skillets over medium-high heat. Sprinkle both sides of the fish with salt and pepper and dust the skin sides with the flour. When the pans are hot, add enough canola oil to thinly coat the bottom of each and add a fish to each pan, skin-side down. Cook until the skins turn golden brown and opaque doneness creeps into the pink flesh of the fish. You want to cook the fish nearly all the way through on the skin side. Flip the fish and transfer them to a plate to keep warm in the oven. Cook the remaining fish.
Pour 3 to 4 tablespoons of sauce onto each warm plate, top with a trout, skin side pointing up, and serve immediately.

SAUTEED TROUT WITH LEMON CHIVE BUTTER

Sauteed Trout with Lemon Chive Butter image

Provided by Claire Robinson

Time 53m

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped shallot
3 tablespoons finely chopped fresh chives, divided
Kosher salt and freshly cracked black pepper
4 pieces trout fillet

Steps:

Mix 3 tablespoons butter, the lemon zest, juice, shallots and 2 tablespoons chives until well combined. Place the butter onto a small piece of plastic wrap and, using both ends of the plastic wrap, spin it around to make a cylinder. Chill for at least 30 minutes.
Using needle nose tweezers, remove all the bones from the trout. Melt the remaining 2 tablespoons butter over moderate heat in a large nonstick skillet. Sprinkle the trout with salt and pepper. Place the fish skin-side down and cook until golden brown, 3 to 4 minutes. Flip and cook for another 3 minutes. Using a sharp paring knife, slide the knife into the thickest part of the fish. If you don't feel any resistance, your fish is done. Transfer the fish to serving plates, top with butter and garnish with the remaining chives.
BYOC: The beauty of this butter is you can make it anything you want. Why not try limes and chiles, lemon and mint, rosemary, thyme and sage? Anything goes when you are in the kitchen.

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