Trout in Beurre Blanc Sauce
Servings: 1 serving
Ingredients
- 1 trout fileted and skinned
- ½ cup all-purpose flour
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For beurre blanc sauce
- ½ stick 4 tablespoons butter, divided
- 1 clove garlic minced
- ½ tablespoon shallots minced
- 1 tablespoon white wine
- 1 teaspoon white wine vinegar
- 1 tablespoon thyme
Instructions
- Combine flour, onion powder, garlic powder, salt, pepper, and paprika. Dredge fish filet in flour mixture until evenly coated. Sauté filet in 1 tablespoon oil, turning once, until crispy on both sides. Top trout with beurre blanc sauce (recipe below) and serve.
For beurre blanc sauce
- In heavy-bottomed saucepan, melt 1 tablespoon butter over medium heat. Add garlic and shallots, then stir until soft and translucent, 1 to 2 minutes. Mix in dry white wine, white wine vinegar, and thyme, stirring occasionally to reduce until 3 tablespoons remain. Pour sauce through fine-mesh strainer and press down with spoon to extract liquid. Rinse saucepan and return strained sauce to pan. Reduce heat to low. Add remaining butter slowly, a little at a time. Continue adding until sauce is creamy. Add salt and pepper. Pour over trout and serve immediately.
