Brown Trout in Brown Butter Balsamic Sauce

Brown trout is a delicious eating fish often with the deep orange color associated with salmon.

The fall run is fun time to fish for them.  Check to see if they are catching them in your area on the NY DEC fishing hotline/news.

Brown Trout in Brown Butter Balsamic Sauce

6 Tbsp. unsalted butter
2 Tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
4 trout fillets (about 4-6 oz each)
1 teaspoon olive oil
1 tablespoon drained capers
½ cup chopped tomatoes (optional)


1.  Simmer butter in heavy small saucepan over medium heat until deep golden brown, swirling pan occasionally, about 5 minutes.

2.  Remove from heat and skim off any foam.

3.  Whisk in vinegar, honey and mustard. Season sauce with salt and pepper to taste.

4.  Brush fish with oil; sprinkle with salt and pepper.

5. Heat heavy, large skillet over medium-high heat. Add trout fillets. Sauté just until opaque in center, about 2 minutes per side.

6. Transfer to plates; tent loosely with foil to keep warm.

7.  Whisk sauce over low heat to rewarm if necessary. Spoon sauce over fish. Sprinkle with capers and, if desired, tomatoes.

Serves 4

Print Friendly, PDF & Email