Pan Fried Trout with Peas
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
170 kcal
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Course
Main Course
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Cuisine
American
Pan Fried Trout with Peas
Description
Pan Fried Trout with Peas begins with trout, either butterflied, filleted, or whole, salted and lightly dredged in flour for crisping. Cooking in hot butter over medium-high heat crisps the skin while the spoon-basting technique helps the flesh cook evenly without drying. The golden skin adds texture contrast to the moist meat.
After frying the trout, a sauce is quickly prepared in the same pan with fresh or thawed peas, chicken stock, lemon zest and juice, and minced parsley. The mixture is boiled vigorously until reduced by half, resulting in a concentrated, bright sauce with a balance of buttery, fresh, and citrusy notes that complement the fish.
Serving pan-fried trout with this pea sauce suits a light lunch or dinner where fresh flavors and straightforward preparation are valued. The recipe leverages the natural sweetness of peas and the mild acid of lemon to offset the richness of butter-fried fish.
Although the notes are minimal, fish cooking time and doneness depend on thickness; basting is used to monitor gently cooking the trout. The recipe suggests managing multiple fish by warming cooked portions in a low oven to maintain temperature while finishing others. This approach ensures evenly cooked fish served hot.
Ingredients
- 4 trout butterflied, fillets or whole, frying pan sized
- salt
- flour about 3/4 cup
- 1/4 cup butter unsalted
- 1 1/2 cups pea fresh or thawed
- 1 cup chicken stock
- lemon zest and juice, grated
- 3 tablespoons parsley minced
- black pepper to taste
Instructions
- Rinse the trout in cold water and pat it dry with paper towels. Salt it lightly on both sides, then dredge it in flour.
- Heat the butter in a large frying pan over medium-high heat. If you think you can get all the trout into the pan at once, you are good to go. If not, get individual plates ready and set your oven to 200°F.
- When the butter is hot, lay the trout skin side down in the hot butter. Fry for 2 minutes, then use a large spoon to baste the meat side of the trout with butter. Keep basting with the spoon for a minute or two, depending on how thick the trout is. In the trout above I only basted it for about 90 seconds. When the skin side of the trout is golden brown, use a spatula (or two) to gently remove the trout and flip it skin side up onto a plate. If you need to fry more trout, put the plate in the oven.
- When all the trout have been cooked, add the remaining ingredients to the pan and turn the heat to high. Boil furiously until the sauce reduces by half, then pour it over the trout. Serve at once with bread, rice or potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 33mg | 11% |
| Sodium | 92mg | 4% |
| Potassium | 212mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1023IU | 20% |
| Vitamin C | 26mg | 29% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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