![Buttermilk-Brined Roast Turkey](https://static01.nyt.com/images/2020/11/11/dining/11buttermilk-whole-turkey/merlin_178579095_1322ed28-5243-4f8c-bec5-faac39de3c8a-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Trout With Chive Butter
![Trout With Chive Butter](https://static01.nyt.com/images/2017/04/24/pageoneplus/24A2_video/clark-trout-still-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- Step 1
Heat the broiler. Place trout, skin side down, on a rimmed baking sheet. Sprinkle with salt.
- Step 2
In 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 3
Broil trout until just opaque, 2 to 5 minutes depending upon your broiler.
- Step 4
Drop 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.
Private Notes
Cooking Notes
I've been cooking trout for 40+ years, & this is a classic take well worth serving any day of the week. For a more decadent variation, I mix 1/2 teaspoon of minced black truffles in olive oil into the butter sauce. I also love it sprinkled with bread crumbs crisped in butter with a dash of Tony Chachere's. I use lemons in most variations, but I love using limes when going a bit Cajun.
Thanks, Melissa!
This is a great dish, so simple yet bursting with flavor! I enjoy cooking, do not consider myself an expert at all, but have no hesitation in recommending the recipe. I tried with whole fish and with a trout filet...both were excellent. It is easy to overdo the black pepper as trout can be overcome, so had to be careful of my tendency to use too much. But the garlicky butter is so good, and capers work perfectly if you don't wish to invest too much. Broiled 4 min @ farther rack setting.
I made this - as I mentioned earlier I would. Since Barbara asked about the crisp skin, I chose to put the sheet pan in the oven while the broiler was heating, then dribble some olive oil on before putting the trout down. It worked beautifully. I cooked it 5 minutes because it was a little thick and we like it better cooked through. Delicious chive butter. I probably could have salted it a bit more. I ran a parallel recipe with lentils and vinaigrette and both were delicious.
A total winner! Earthy and elegant. Trout roe is worth every penny. I added a teaspoon of minced fresh tarragon to the compound butter, and served it with simple boiled fingerlings (with plenty of the chives butter) and asparagus. Felt like I was in France living the good life.
This is a favorite trout recipe. Critical to success is a good compound butter. I simply make it by adding chives rosemary thyme garlic splash of lemon juice and 2 tablespoons of olive oil it in a blender. Then I add softened butter. I put back into a Pyrex dish and freeze it. Dust the trout with flour and put it under the broiler for six or seven minutes. It is not critical because the fish is oily. At the compound butter and chives/capers. Salting the trout 30 min makes it sweeter.
This was easy to make on the grill. Place fillets on foil and cook over medium heat for 2-4 minutes. Paired with arugula and apricot salad (grill was already warm!) and asparagus. Delicious spring dinner (and the kitchen remained odor free).
Add 1 t tarragon and smoked salt
for crisp skin, put the sheet pan in the oven while the broiler was heating, then dribble some olive oil on before putting the trout down.
I really struggle with cooking such that sometimes i feel bad for the husband and kids. This recipe allowed for a great nite w my teen boy—- was so nice and easy! Didn’t have chives so used scallions instead. Thank u!
If 10 stars were the highest praise I’d be wishing for twenty. Made this twice in two days, and tonight put the remaining butter on al dente beans from our garden. Food for the gods. Oh yes- after night one we left butterflying to the experts.
What is high-fat butter? Is cultured butter a good choice here?
This was simple and delicious. I am not a capers person, but they are wonderful in this dish. Will try with some caviar as suggested in the recipe. Glad I tried it. So quick.
Used farmed Steelhead trout from Lake Huron. Crushed the capers. Just great.
11.28.21 STEELHEAD TROUT 3/4 # 5+ Minutes in Toaster Oven Leftover SE Herb Butter Generous Tablespoon Capers
For me, not a strong cook, this recipe is perfect- everyone loved it, trout is a local/sustainable food (in CA), and it was so simple to make. Thank u!
We had whole trout so put some pats of seasoned butter in cavity; wrapped, baked and served per directions. Delicious and very quick dinner.
Very good! Easy! Tasty
This is an easy one for night when time is limited. During the winter and on backpacking trips we use dried chives, but fresh is better. Some authentic New Mexico piñon nuts scattered on top adds a unique flavor too.
for crisp skin, put the sheet pan in the oven while the broiler was heating, then dribble some olive oil on before putting the trout down.
A lovely luxurious treatment for trout. I used lime rather than lemon and frizzled scallions rather than chives. I'll add a bit of chili next time.
Add 1 t tarragon and smoked salt
Excellent and easy!
Oh, how delish! I am a bit sensitive to raw garlic so I sautéed it in olive oil first to take off the edge. Eat right when it comes out of the oven as the thin trout meat cools fast!
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