Hamdi Saidani This Gordon Ramsay trout recipe is a quick and elegant dish, perfect for a weeknight. The fast-broiled rainbow trout is finished with a nutty brown butter, bright lemon, and fresh parsley sauce. With its signature crispy skin and tender, flaky flesh, this restaurant-quality meal is ready in about 10 minutes.
Gordon Ramsay’s Trout with Brown Butter & Lemon Ingredients
For the Fish:
- 227 g / 8 oz whole rainbow trout, butterflied and deboned, skin on
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Brown Butter Sauce (Beurre Noisette):
- 60 g / 4 tbsp unsalted butter
- 30 ml / 2 tbsp fresh lemon juice
- 8 g / 1/4 cup chopped flat-leaf parsley
How To Make Gordon Ramsay’s Trout with Brown Butter & Lemon
- Prep the Trout and Broiler: Preheat your broiler to high (≈500°F / 260°C) with a rack positioned about 5–6 inches from the heat source. Line a baking tray with foil. Pat the trout skin and flesh completely dry with paper towels. Lay the trout on the tray, skin-side down, and season the flesh with salt and pepper.
- Make the Brown Butter: In a small, light-colored saucepan, melt the butter over medium-low heat. Continue to cook, swirling the pan, for 60–90 seconds. The butter will foam, and then the milk solids at the bottom will turn a nutty golden-brown color. It will smell incredibly fragrant. Immediately remove it from the heat.
- Broil the Trout: Brush the skin of the trout with a little of the brown butter. Place the tray under the hot broiler and cook for 2–3 minutes. Do not flip it. The fish is done when the flesh is just opaque and flakes easily with a fork.
- Finish the Sauce: While the fish is broiling, return the saucepan with the remaining brown butter to a low heat. Whisk in the lemon juice and the chopped parsley for just 10–15 seconds to warm through. Adjust the salt if needed.
- Serve: Carefully transfer the broiled trout to a warm plate. Spoon the hot butter-lemon sauce generously over the top and serve immediately.
Recipe Tips
- How to get perfectly crispy skin? The most important secret, as Gordon would say, is a completely dry surface. Pat the skin of the trout with paper towels until no moisture remains. Water creates steam, which is the enemy of crispiness.
- Why use a light-colored pan for the butter? A light-colored saucepan (like stainless steel) is crucial for making brown butter because it allows you to see the color of the milk solids as they toast. In a dark pan, it’s almost impossible to tell when they are perfectly golden, and they can go from nutty to burnt in seconds.
- How do you know when the fish is done? Don’t walk away from the broiler! A thin fillet of trout cooks incredibly fast. Watch it closely. It is perfectly cooked the moment the flesh turns from translucent to opaque and flakes easily when you test it with a fork. Overcooking by even a minute can make it dry.
- Why warm the plate before serving? A butter-based sauce like this will solidify very quickly on a cold plate. Serving the fish on a warm plate is a simple restaurant trick that keeps your sauce perfectly liquid and delicious from the first bite to the last.
What To Serve With This Dish
This is a light and elegant main course that pairs beautifully with simple, fresh sides. Serve it with:
- Steamed new potatoes tossed in butter and parsley
- Simple steamed green beans or asparagus
- A light, peppery watercress or arugula salad with a lemon vinaigrette
- A glass of crisp, cold Sauvignon Blanc or Pinot Grigio
How To Store Leftovers
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh, with crispy skin and a warm sauce. It does not store or reheat particularly well.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to one day. The fish is best enjoyed cold, perhaps flaked over a salad.
Trout with Brown Butter Nutrition Facts
- Serving: 1 fillet with sauce
- Calories: 550 kcal
- Carbohydrates: 3g
- Protein: 42g
- Fat: 42g
- Saturated Fat: 22g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What does u0022butterflied and debonedu0022 mean?
This means the fish has been split open down the belly and the spine and pin bones have been removed, so it can be laid flat like an open book. You can ask your fishmonger to do this for you.
Can I pan-fry the trout instead of broiling?
Yes, absolutely. For a pan-fried version, heat a non-stick skillet over medium-high heat with a little oil. Place the trout skin-side down and press on it gently with a spatula for 30 seconds to ensure the skin makes full contact and gets crispy. Cook for 2-3 minutes per side until cooked through.
What is brown butter?
Brown butter, or u003cemu003ebeurre noisetteu003c/emu003e in French, is a simple sauce made by gently cooking butter until the milk solids toast and turn a nutty brown color. It has a deep, rich, and nutty aroma that is far more complex than simple melted butter.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Pan-Seared Scallops Recipe
- Gordon Ramsay’s Tuna Niçoise Salad Recipe
- Gordon Ramsay Roast Pork Loin Recipe
Gordon Ramsay’s Trout with Brown Butter u0026amp; Lemon Recipe
Description
A quick and elegant broiled rainbow trout with crispy skin and tender flesh, finished with a classic French brown butter, lemon, and parsley sauce.
Ingredients
Instructions
- Make the brown butter by melting the butter in a light-colored pan over medium-low heat until it foams and the milk solids turn a nutty golden brown.
- Preheat your broiler to high. Pat the trout skin completely dry, lay it skin-side down on a foil-lined tray, and brush the skin with a little of the brown butter. Season the flesh.
- Broil for 2–3 minutes until the fish is just opaque and flakes easily. Do not flip.
- Gently reheat the remaining brown butter and whisk in the lemon juice and parsley.
- Plate the hot trout and spoon the brown butter sauce over the top. Serve immediately.
Notes
- u003cliu003eu003cstrongu003eDry the Skin:u003c/strongu003e The most important tip for this recipe is to pat the trout skin completely dry with a paper towel. This is the non-negotiable secret to achieving a crispy, not soggy, skin.u003c/liu003eu003cliu003eu003cstrongu003eWatch the Broiler:u003c/strongu003e Do not walk away while the fish is broiling. A thin fillet of trout cooks in seconds, and it can go from perfectly cooked to overdone very quickly.u003c/liu003eu003cliu003eu003cstrongu003eWarm Your Plate:u003c/strongu003e A butter sauce will congeal almost instantly on a cold plate. Warming your serving plate in the oven for a few minutes is a simple pro trick that makes a huge difference.u003c/liu003eu003cliu003eu003cstrongu003eUse a Light-Colored Pan:u003c/strongu003e To make perfect brown butter, use a stainless steel or other light-colored pan so you can accurately see when the milk solids have turned a nutty golden brown and prevent them from burning.u003c/liu003e
