Entree: Chile – Patagonia – Trucha a la Mantequilla (Pan-fried trout in butter with lemon and fresh herbs typical of Patagonian cooking)

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

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 2 trout fillets, approx. 6–8 oz (170–225 g) each, skin on
- 3 tbsp (45 g) all-purpose flour for dusting
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 2 cloves garlic, thinly sliced
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) dry white wine or water (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving

Instructions

1. Pat the trout fillets dry with paper towels and season both sides lightly with salt and pepper. Lightly dust the flesh side and skin edge with flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add olive oil and 1 tbsp butter. When the butter foams, place the fillets skin-side down and cook without moving for 3–4 minutes until the skin is crisp and golden.
3. Carefully flip the fillets and add the remaining 2 tbsp butter and sliced garlic to the pan. Cook the trout for another 2–3 minutes, spooning the melted butter and garlic over the fillets as the butter browns lightly.
4. Add lemon juice and white wine or water to the pan and let the sauce reduce briefly, about 30 seconds, spooning the sauce over the fish to glaze.
5. Remove the fillets to warmed plates, spoon the pan butter and garlic over them, sprinkle with chopped parsley, and serve immediately with lemon wedges.