Entree: Argentina – Patagonia – Trucha a la Manteca Negra (Pan-fried trout finished in browned butter with lemon, capers, and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 trout fillets, approx. 6 oz (170 g) each, skin-on
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 1 small shallot, minced, about 2 tbsp (20 g)
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) dry white wine or fish stock (optional)
- Lemon wedges for serving

Instructions

1. Pat trout fillets dry and season both sides with kosher salt and black pepper. Lightly dredge each fillet in the flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add the olive oil. When shimmering, place the fillets skin-side down and cook 3 to 4 minutes until the skin is crisp; flip and cook 1 to 2 minutes more until just cooked through. Remove fillets to a warm plate and keep warm.
3. Reduce heat to medium and add the butter to the same skillet. Melt and cook, swirling the pan, until the butter foams then turns golden brown and smells nutty, about 2 to 3 minutes, watching carefully to avoid burning.
4. Add the minced shallot and cook 30 seconds until soft. If using, add the white wine or stock to deglaze the pan and reduce by half, scraping up browned bits.
5. Stir in the lemon juice, lemon zest, and capers; swirl to combine. Remove from heat and stir in the chopped parsley.
6. Spoon the manteca negra over the trout fillets, serve immediately with lemon wedges.