Trout Piccata

Name: Trout Piccata
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 pieces Trout Fillet (2- 4-ounce skin-on trout filets, or 1- 8-ounce filet); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 2 tbsp Almond Flour (2 tablespoons almond flour); 3 tbsp Unsalted Butter (3 tablespoons high quality unsalted butter (we like Kerrygold), divided); 2 tbsp Capers (2 tablespoons brined capers, drained but not rinsed); ½ cup White Wine (1/2 cup white wine (pinot grigio or sauvignon blanc)); 2 tbsp Lemon Juice (2 tablespoons freshly squeezed lemon juice); 2 tbsp Parsley (2 tablespoons chopped parsley, divided)

Pan-seared trout fillets dredged in a two-flour mix, served with a lemon-white wine-caper butter sauce.

40 minItalian

Servings2

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Pescatarian

Steps

1Dry the filets by blotting with paper towels, then season the flesh side with salt and pepper.
2Combine the all-purpose and almond flours in a pie plate and dredge the fish on both sides, shaking off any excess. Place on a wire cooling rack and rest for 10 minutes. When the 10 minutes are up, dredge the fish again and return to the rack.
3Park a 12-inch saute pan over medium-high heat for 2 minutes. Add 2 tablespoons of the butter and swirl the pan to evenly coat.
4Hold the end of the filet(s) with the skin side facing you and carefully lay it flesh-first into the butter, making sure to lay it away from you so that the filet blocks any splattering butter. Give the pan a few jiggles to ensure the fish doesn't stick. Cook for 2 minutes, gently shaking the pan every now and then, until a golden crust forms.
5Carefully flip the filets away from you with a fish turner or any flexible, slotted spatula, and give the pan another jiggle. Continue to cook until the skin is browned and crisp, about 2 minutes more. Remove to a plate.
6Reduce the heat to low and add the capers to the pan, shaking constantly for 1 minute or until they start to brown.
7Carefully add the wine. (If the pan is really hot and you're cooking on gas, this is a potential flambe moment!) Follow with the lemon juice, and 1 tablespoon of the parsley. Return the heat to medium-high and simmer 2 minutes, or until the sauce slightly thickens.
8Finish the sauce by whisking in the remaining tablespoon of butter. Once it's completely incorporated, kill the heat and immediately spoon sauce over fish.
9Garnish with the remaining parsley and serve.