A simple but elegant way to prepare rainbow trout. Pair this dish with an un-oaked Chardonnay with citrus notes and a zesty acidity such as Foxglove Chardonnay 2009 from California
12 oz. rainbow trout filet, pin bones removed
flour for dredging
2 tbsp olive oil
3 tbsp unsalted butter
2 lemons, segments cut away from skin and pith
(This technique is called supremed – here’s a quick video on how to supreme a lemon)
1 tsp lemon juice
2 tsp capers, chopped
2 tsp fresh parsley, chopped
2 tbsp pine nuts
salt and pepper
In a large skillet, toast the pine nuts over medium low heat until lightly browned (about 5 minutes). Watch carefully and shake the pan often so the nuts don’t burn. Set aside.
In the same skillet, heat the olive oil over medium high heat.
Season the rainbow trout filet and then dredge in flour, shaking off the excess. Place the trout, flesh side down in the pan and cook for 2 minutes. Carefully turn the fish over, skin side down, and cook another 2 minutes or until the fish is just cooked through. Remove the fish to a serving platter and keep warm.
To the same skillet add the butter. It will start to brown and foam. Add the lemon juice and gently shake the pan to incorporate the juice. Remove the pan from the heat and add the capers, lemon segments, parsley and toasted pine nuts. Season with salt and pepper if needed.
Pour the sauce over the rainbow trout filet and serve.
Recipe created by: Christie Pollard for the Trialto Wine Group