Classic Trout Beurre Noisette
Classic Trout Beurre Noisette



  • 50g quality butter
  • 1 trout fillet
  • 1 tsp sesame seeds
  • Juice of half a lemon
  • Heat half the butter in a frying pan. Carefully add the fish, skin-side down, and cook for 2 minutes. Turn the fillet over, and cook for 2 minutes on the other side, then remove the trout from the pan and set aside on a warmed plate.
  • Add the remaining butter to the pan. When it begins foaming, add the sesame seeds, and cook for 1 minute. When golden, squeeze in the lemon juice and some salt and pepper. Mix well, then pour the beurre noisette sauce over the trout fillet. Serve with a simple salad.
20 mins
1 serving

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