Having grown up in New Zealand I (Mark Brewer) have a special love for trout fishes. Not only do I like to devour them, but I like to go fishing in search for them and then return home to cook some delicious dishes with them. Most of the time I call over Mr. Oak and Mr. Phoenix to be the first testifiers to my cooking skills. Yesterday, I cooked the brown butter trout with lemon and all the people sitting at the dinner table were wonderstruck. So, I thought why not share this special recipe with you. The brown butter trout with lemon is a simple dish to cook and it brings out the natural goodness of this trout species. As I felt after cooking, this recipe can be cooked within no time at all.
As I had two guests alongside me and Mrs. Mark Brewer, so the ingredients mentioned below are for four people servings.
Ingredients you will need
Arrange for 6 teaspoons of butter and juice of two squeezed lemons. Create a boneless fillet of 4 trout fishes. Fresh ground black pepper and salt should be arranged as par your taste buds. Chopped parsley of 1 teaspoon should be available while cooking.
How to Cook?
Put the butter in a small sauce pan and apply medium heat to melt the butter until it turns light brown in color. After the desired result is achieved, turn off the heat and let the butter cool for 5 minutes. Apply the lemon juice carefully. Prepare your boiler, by preheating it. Once the preheating is done, you should place the trout fillets on the pan with the fleshy side upwards. Brush 1 teaspoon of butter and lemon juice preparation on the fillets. Apply the fresh ground pepper and salt as par your preferences. Cook at a distance of six inches from the flames, cook for 5 minutes or until it is done.
Now your dish is ready and it time for seasoning. Add the chopped Parsley and mix it well. Serve the trout warm with the leftover of butter sauce.
It took me less than 20 minutes to cook this dish. As you can decipher there is little efforts required.
As I had two guests alongside me and Mrs. Mark Brewer, so the ingredients mentioned below are for four people servings.
Ingredients you will need
Arrange for 6 teaspoons of butter and juice of two squeezed lemons. Create a boneless fillet of 4 trout fishes. Fresh ground black pepper and salt should be arranged as par your taste buds. Chopped parsley of 1 teaspoon should be available while cooking.
How to Cook?
Put the butter in a small sauce pan and apply medium heat to melt the butter until it turns light brown in color. After the desired result is achieved, turn off the heat and let the butter cool for 5 minutes. Apply the lemon juice carefully. Prepare your boiler, by preheating it. Once the preheating is done, you should place the trout fillets on the pan with the fleshy side upwards. Brush 1 teaspoon of butter and lemon juice preparation on the fillets. Apply the fresh ground pepper and salt as par your preferences. Cook at a distance of six inches from the flames, cook for 5 minutes or until it is done.
Now your dish is ready and it time for seasoning. Add the chopped Parsley and mix it well. Serve the trout warm with the leftover of butter sauce.
It took me less than 20 minutes to cook this dish. As you can decipher there is little efforts required.
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