Trout With Chive Butter
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the small pearls of caviar popping in your mouth. But a sprinkling of saline capers is nearly as delicious, at a fraction of the cost. No matter which you choose, the fish itself a snap to prepare. The butterflied whole trout broils up in under five minutes. After that it's smeared with a garlicky compound butter, which melts into a fragrant, savory sauce. Serve this dish with boiled new potatoes, crusty bread or rice to catch all the buttery juices.
- Serves: 4 persons
- 4whole trout, butterflied
- Fine sea salt, to taste
- 1garlic clove, finely grated or minced
- ½teaspoon fresh lemon or lime juice, more to taste
- ⅛teaspoon ground black pepper
- 4tablespoons unsalted butter, cubed and softened
- 1tablespoon minced chives, more for serving
- Trout roe, salmon roe or capers, for serving, optional
Step 1Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
Step 2In a mini food processor, or using a mortar and pestle or a bowl and a fork, stir together garlic, lemon juice, pepper and a pinch of salt. Add softened butter and chives and mash or process until well mixed.
Step 3Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
Step 4Drop spoonfuls of butter on top of the fish; it will melt immediately. Top with more chives and with roe or capers, and a little more lemon juice if you like.