How To make Braised Trout with Green Sauce
2 teaspoons butter
2 medium shallots
peeled and sliced
2 branches fresh thyme
1/3 cup white wine
2/3 cups fish stock
4 trout :
boned and gutted
3 tablespoons cream
3 tablespoons green butter recipe follows
2 teaspoons lemon juice
finely chopped tomatoes and chervil :
for garnish -- sprigs
Preheat oven to 400 degrees.
In a large deep skillet over medium heat melt butter. Add shallots and thyme and cook without coloring for 4 to 5 minutes or until the onions are tender. Add the wine and stock and bring to a simmer. Add the whole trout and cover with foil. Place in oven for 5 minutes turning the trout after 2 1/2 minutes.
Remove the trout from the pan, peel back the skin from the top fillet and place on plate, keep warm.
Return cooking liquid to pan over high heat. Reduce until the pan is almost dry and then add the cream and reduce until thick. Swirl in the green butter off the direct flame, add lemon juice and season with salt and pepper. Strain through a fine mess str ainer and ladle over trout.
Garnish with chopped tomato and chevil sprigs.
Green Butter:
1/2 bunch flat leaf parsley 1 bunch scallions, green only 1/4 pound unsalted butter 1 teaspoon fresh lemon juice
In a food processor combine all ingredients until smooth, set aside or freeze for later use.
How To make Braised Trout with Green Sauce's Videos
Fish in White Wine Sauce
Simple yet luxurious tasting white wine sauce for fish. Fine dining worthy, yet so easy to make at home!
PRINT RECIPE:
Glazed Trout (a 5 min dinner)
Info on substituting thicker fish:
1 tsp grapeseed oil
2 Trout fillets
1 Tbsp mirin
1 Tbsp Japanese style soy sauce (I use low sodium tamari)
If I was cooking a 1 inch thick salmon fillet, I'd cook it on the skin around 5 minutes (lower the heat after the first few minutes if its threatening to burn). Then give it 1-2 minutes on the flesh side. At this stage the flakes should start to separate, but not yield all the way. That's the point at which I'd add the glaze and give the fish another 1-2 minutes in the pan, followed by a 5 minutes rest on a plate. The trout is so thin it doesn't need to rest, but thicker pieces of protein need the rest to finish cooking the inside.
If the fish has the skin, cook it on the skin side as long as possible. The skin provides insulation and prevents the flesh from drying out. Aim for the total cooking time to be 6-8 min per inch of thickness.
How to POACH FISH IN BUTTER at home | Michelin Star Technique
I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
???? Are you a passionate home cook eager to elevate your cooking and plating skills to the next level? Do you want to enhance your creativity and learn how to cook without relying on recipes? Then apply for my 1-on-1 online coaching at and I will personally help you to reach your cooking goals!
???? Watch my exclusive recipes, plating training and get your dishes analyzed by me at
???? Get beautiful plates for plating at ❗ Use coupon code M20 on the Apollo Box website and get 20$ off your order over 100$❗
???? My favorite meat thermometer:
???? Sous vide machine I am using:
???? Best sharpening steel I ever had:
???? My favorite knives I use:
???? Best wet stones for beginners:
#butterpoaching #homecooking #finedining
???? Make Steamed Fish in 30 minutes! #Shorts
We partnered with @vrbo to share a classic recipe for #AAPIHeritageMonth!
Steamed Fish - I have so many memories eating this with my family. It’s usually one of the centerpieces of my dad’s famous 12-course feasts, especially during big holidays like Lunar New Year.
As far as centerpiece dishes go, Steamed Fish is much, much easier to prepare than something like roasted turkey or chicken. It only takes 30 minutes, which also makes it a great option for cooking dinner on vacation!
Check out all of our recipes on
#shorts
Chinese Steamed Fish (Easy & Authentic)
Steamed Fish is a must-have during Lunar New Year; it brings an abundance of wealth in the new year. A famous saying 年年有鱼 in Chinese is a play on words that means by having fish; you will have surplus overflowing every year! For extra luck, make sure always to have the head of the fish facing the eldest person in the room.
FULL RECIPE:
The Easiest Chinese Braised Fish Recipe U Must Learn 红烧鱼 How to Fry Fish in Wok Without Sticking
This Chinese Braised Fish goes very well with steamed rice or plain porridge. Some of you may be hesitant to cook a whole fish at home because it tends to stick to the pan or wok. All you need to do is to heat your pan properly to prevent your fish from sticking to the pan or wok. If you move the fish when you just put it in the wok, the skin will break. Simply leave the fish alone for a few minutes to let the crust form. Various cooking techniques can be used to prepare fish in Chinese cuisine. In this recipe, Roland used braising, a cooking method that combines wet and dry heats. Typically, the food is seared at a high temperature before being simmered in a covered pot in cooking liquid. This method of cooking can add a lot of flavour to the fish. The best part is that we only used basic ingredients in this recipe, so you can easily make it at home, for lunch or dinner.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
This video is brought to you by La Gourmet.
You can get their products from
———
Quick Braised Fish with Ginger & Oyster Sauce 蚝油姜汁红烧鱼
Ingredients:
Serves 3 - 4 pax
-------
Lightly Marinated Fish
-------
720g [25.39oz] seabass
1 teaspoon of salt
About 1 tablespoon of cornflour (cornstarch)
Sauce
--------
5g [0.18oz] young ginger (julienned)
1 medium-sized thinly sliced red onion
4 dried chilli (rehydrated & deseeded) - optional
4 -5 stalks of spring onion
3 cloves of thinly sliced garlic
300ml [10.14 fl oz] water
0.5 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon premium dark soy sauce
0.5 teaspoon sugar
0.5 teaspoon salt
Some cornstarch solution
===
Don't know where to get the ingredients or don't know what they look like? See the links below.
Oyster sauce
Light soy sauce
Dark soy sauce
Cornflour (Cornstarch in USA)
----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Get the exact same wok used in the video:
-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
———
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
-----------------------------------
If you like this recipe, you might like these too:
Granny's Quick Braised Fish in Ginger & Oyster Sauce 阿嬷蚝油姜汁红烧鱼 Super Easy Chinese Fish Recipe
Super Crispy Ginger Soy Fish 姜酱脆鱼
Restaurant-Style Soy Sauce Steamed Fish w/ Preserved Radish 菜圃蒸鱼 Chinese Steamed Fish Recipe
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!