Description: This elegant sea trout dish pairs lightly pan-fried fish with nutty brown butter and toasted hazelnuts. Simple yet luxurious, it reflects modern Irish cooking that lets fresh fish shine, finished with lemon and herbs for balance.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serving Size: Serves 2–4
Ingredients
- 4 sea trout fillets, skin on
- 2 tbsp oil (rapeseed or olive oil)
- 80g butter
- 50g hazelnuts, roughly chopped
- 1 lemon, zested and juiced
- 1 tbsp fresh parsley or chives, finely chopped
- Salt and freshly ground black pepper, to taste
- Optional: capers or samphire for serving
Instructions
Step 1 – Prepare the Fish
Pat the sea trout fillets dry and season both sides with salt and pepper.
Step 2 – Cook the Sea Trout
Heat the oil in a wide frying pan over medium heat. Place the fillets skin-side down and cook for 4–5 minutes until the skin is crisp. Turn carefully and cook for a further 1–2 minutes until just cooked through. Remove and keep warm.
Step 3 – Make the Brown Butter
Wipe the pan clean and add the butter. Cook gently until melted, foaming, and turning a golden nut-brown colour. Watch carefully so it doesn’t burn.
Step 4 – Add Hazelnuts
Stir the chopped hazelnuts into the brown butter and cook for 1–2 minutes until lightly toasted and fragrant.
Step 5 – Finish the Sauce
Remove the pan from the heat and stir in the lemon juice, lemon zest, and chopped herbs.
Step 6 – Serve
Spoon the brown butter and hazelnuts over the sea trout fillets and serve immediately.
Tips
- Don’t overcook: Sea trout should be just cooked and still moist.
- Butter colour: Look for a golden, nutty aroma—remove from heat as soon as it reaches this stage.
- Nut swap: Almonds work well if hazelnuts aren’t available.
- Extra freshness: Capers or samphire add a lovely salty contrast.
Serving Suggestion
Serve with new potatoes, wilted greens, or a simple salad for a light but satisfying Irish seafood meal.
