Recipe: Trout with citrus tarragon sauce

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Published on Tuesday, 19 June 2012 11:41

Written by Karen Gaspers

Michael Slattery, wildlife conservationist and Chesapeake Bay coordinator for the U.S. Fish and Wildlife Service, shares this wonderful recipe for brook trout.

Trout with citrus tarragon sauce

Two or four trout (depending on the size)

Larger fish should be butteflied, i.e., cleaned and deboned. For smaller fish, they should have been cleaned and have their heads removed.

1/2 cup all-purpose flour

salt and pepper to taste

4 tablespoons butter (reserve 2 tablespoons for step 3)

Juice of 1 lime or lemon

A splash of white wine

1 tablespoon minced fresh tarragon

Place flour in a shallow dish. Season trout lightly with salt and pepper. Pat both sides of the trout in flour, shaking gently to remove excess flour.

Heat a pat of butter in a large skillet over medium-high heat. Add trout to skillet, skin-side up. Cook until pale golden, about 3 minutes. Turn and continue cooking, 3 to 4 minutes more.

Remove trout to a warmed serving platter. Remove skillet from heat. Add remaining 2 tablespoons butter, lemon or lime juice, and white wine. Brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet. Add tarragon and stir for a few seconds until the leaves become bright green. Pour sauce over trout and serve.

Read more about Michael and his favorite fish, the Eastern brook trout, in Food&Spirits.

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