Keep the cream from curdling by using it at room temperature, keeping the pan off the heat, and adding the cream slowly.
Serves: 2Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 4 boneless, skin-on trout fillets (4 oz. each)
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. canola oil
- 1 tsp. plus 1 Tbsp. unsalted butter, divided
- 2 Tbsp. capers, well drained
- ¼ cup chopped fresh flat-leaf parsley, divided
- 3 Tbsp. lemon juice
- 3 Tbsp. heavy cream, room temperature
- Season the trout fillets with salt and pepper. Combine the oil and 1 teaspoon butter in a large nonstick sauté pan over medium-high heat. When the pan is hot, place the fillets, skin side down, in the pan. Cook for about 1 to 1½ minutes, until golden brown. Carefully turn the fillets over with a long spatula and cook for another 2 minutes or until cooked through. Transfer the fillets to a warm plate and keep in warm spot.
- Wipe out the interior of the pan with a paper towel. Return the pan to medium heat and add the remaining butter. Cook until the butter just begins to brown. Remove the pan from the heat and stir in the capers, half the parsley, and lemon juice. Very slowly, add the cream, a few drops at a time, and whisk to incorporate. Return the pan to the heat just to warm the sauce through.
- Spoon the mixture onto the serving plates, top with the trout fillets and garnish with remaining parsley.