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Smoked Trout with Brown Butter and Rhubarb Compote

A fillet of Smoked Trout with Brown Butter and Rhubarb, topped with chopped nuts and herbs, served with pickled pink rhubarb.
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Prepare this elegant smoked trout dish featuring a tart rhubarb compote finished with rich brown butter. This recipe balances savory fish with bright, seasonal flavors for a gourmet fish dinner.

Ingredients

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  • 2 (6 ounce) smoked trout fillets, skin removed
  • 4 tablespoons unsalted butter
  • 1 cup fresh rhubarb, chopped into 1/2 inch pieces
  • 2 tablespoons granulated sugar
  • 1 tablespoon water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons slivered almonds, toasted
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  1. Prepare the rhubarb compote: Combine the chopped rhubarb, sugar, and water in a small saucepan.
  2. Cook the rhubarb mixture over medium heat, stirring occasionally, until the rhubarb softens and breaks down into a thick sauce, about 8 to 10 minutes. Remove from heat and set aside.
  3. Prepare the brown butter: Place the butter in a small skillet over medium heat. Allow the butter to melt, foam, and then subside. Continue cooking, swirling the pan, until brown bits form at the bottom and the butter smells nutty, about 3 to 5 minutes. Watch carefully to prevent burning.
  4. Remove the brown butter from the heat immediately. Stir the salt and pepper into the brown butter.
  5. Gently warm the smoked trout fillets in a separate, dry skillet over low heat for 2 minutes per side, just until heated through. Do not overcook the smoked fish.
  6. To serve, place one smoked trout fillet on each plate. Spoon the warm rhubarb compote alongside the fish. Drizzle the brown butter sauce over the trout and compote.
  7. Garnish the dish with toasted slivered almonds and fresh chopped parsley.

Notes

  • Smoked trout is already cooked, so you only need to warm it gently to avoid drying it out.
  • For a deeper flavor, use high-quality, cold-smoked trout.
  • If you prefer a smoother compote, mash the rhubarb slightly with a fork after cooking.

Nutrition

Find it online: https://cravybite.link/smoked-trout-with-brown-butter-and-rhubarb/