I love salmon, seafood and lots of varieties of fish! My delightful son-in-law, Jason Grimes, is going fishing along with his grandpa several instances a yr and catches the most scrumptious trout, which he then chefs for my circle of relatives! Good deal, proper? Trout is an amazingly moderate and tasty fish, and Jason and our daughter, Mary Kate, virtually bake or grill it with a few lemon juice and butter. Scrumptious!
- ¼ cup dry white wine
- 1 ½ Tablespoon white wine vinegar
- 1 ½ Tablespoon minced shallots, or use onions
- 1 Tablespoon lemon juice – you’ll need actual lemons for the zest of the skin
- 1 teaspoon lemon zest
- 1 Tablespoon heavy cream
- 6 Tablespoons cold butter, in 1-inch pieces
- Garnish: lemon wedges
Heat oven to 425 F. Coat a baking pan with olive oil. Lightly sprinkle the fillets with salt, pepper, and Creole or other seasonings you want to use. Place the fish in the baking pan, skin-side down.
Bake the fish fillets at 425 F for about 15 to 20 minutes, depending on the thickness of the fillets. You will know the fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.
While the fish is baking, prepare the lemon beurre blanc sauce.
Combine the dry white wine, white wine vinegar, and minced shallots in a sauce pan. Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons. Add the lemon juice, zest, and heavy cream. Remove the pan from the heat and whisk in 1 piece of the butter.
Reduce the heat to low, and put the pan back on the heat, continue whisking until the butter has almost melted. Continue with the remaining pieces of butter until all are melted and whisked – make sure the sauce is well blended. Keep the sauce warm, but not boiling, until ready to top the fish!
Arrange the fish on plates with lemon wedges and drizzle with the lemon beurre blanc. Serve and enjoy!Open Next Page To See More!