The mild, buttery flavor of rainbow trout is a great canvas for this savory seafood topping. This upscale dish is so easy – perfect for a special occasion without all the extra work. Warning… you’ll want to lick the plate!
Pro tip: set out all of your measured, prepared ingredients before you cook! The French call this “mise en place” but we just call it common sense.
Imagine an ingredient that tastes like a cross between onion and garlic. Then make it mild enough for a delicate dish. You’ve got yourself a shallot!
W.C. Fields once said, “I cook with wine, sometimes I even add it to the food.” We highly recommend this approach, especially with a Chardonnay, Sauvignon Blanc or dry Riesling.
Don’t forget to cook your crab and bay shrimp before you start the sauce! At this stage you’ll just want to warm it through and let the flavors mingle.
Looking for sustainable seafood? Rainbow trout.
How about 22 grams of protein? Rainbow trout again.
What about those pesky fish bones? These rainbow trout fillets are guaranteed 100% boneless.
Trout, Crab and Shrimp in a Lemon Herb Butter Sauce
- 1.5 tablespoons shallots, chopped
- 3/4 cups dry white wine
- 1 lemon, zested and juiced
- 10 tablespoons very cold unsalted butter
- 4 ounces snow crab, cooked
- 4 ounces bay shrimp, cooked
- 1 tablespoon fresh chives, finely chopped
- 2 tablespoon fresh dill, chopped and divided
- Salt and pepper to taste
- 4 5-ounce Clear Springs Trout Fillets, thawed
- 1 tablespoon olive oil
Takes, Serves 4.
- In a small saucepan, combine shallots, wine and lemon juice. Bring to a boil over medium-high heat and stir.
- Reduce heat to medium and cook 5-7 minutes or until the liquid is reduced by half, stirring occasionally.
- Add the butter one tablespoon at a time, gently whisking until melted and sauce is smooth.
- Lower the heat and add the crab, bay shrimp, chives and half of the dill. Warm through but do not boil. Season with salt and pepper to taste.
- Pat trout dry with paper towel and season with a little salt and pepper. Preheat olive oil in a large skillet over medium-high heat.
- Cook trout skin side down for 2-3 minutes. Gently press on the fillet with a spatula to get a nice sear. Flip and continue cooking for 2 minutes or until the fish flakes easily. Remove from heat.
- Plate trout and divide the crab and shrimp sauce among each fillet. Garnish with remaining fresh dill and lemon zest.