This post may contain affiliate links. Read my disclosure policy. Russian and Ukrainian people LOVE their fish. I don’t believe the concept of “catch and release” exists in Ukraine. It’s so ingrained in me that I still mumble my objections when my hubby turns on a fishing show and they release their dinner back into the sea. There’s nothing fresher than catching your own trout and making it sizzle that same evening. Nowadays, if my dad isn’t sleeping or working, he’s tied up with building our church building. There’s little time for fishing, so my parents opted to purchase 100 pounds of trout and sent two beautiful fish my way. So, what to do with two giant fish? Well, first I learned to fillet the trout. Click here to view the tutorial.The lemon and parsley butter is so perfect for trout; and probably salmon too!
Ingredients for Trout with Herb Butter:
1 large trout (“elbow to fingertips” – sorry we forgot to weigh it!) 4-6 Tbsp unsalted butter, softened 2 Tbsp lemon juice 3 Tbsp chopped fresh parsley Salt and ground pepper
How to Make Trout with Parsley and Lemon Butter
1.Start by filleting your trout. Click here for a step-by-step tutorial. 2. Combine 4 Tbsp of butter with 2 Tbsp lemon juice and 3 Tbsp chopped parsley. Sprinkle with salt and pepper. Mash it all together with the fork.
Sprinkle both sides of the fish fillet with salt & pepper.
Drizzle the flesh side with olive oil & cut each fillet in half.
Preheat non-stick skillet to medium high heat. Once its hot, add 3 Tbsp of olive oil. Cook trout with the skin side down first for 3-4 min until browned and crisp. Carefully turn each fillet over and continue cooking until just cooked through, about 3 more minutes.
Remove finished trout from the skillet & top each hot fillet with 1 tablespoon of the Lemon-Parsley Butter. Please don’t mind the partially squeezed lemon in the background. It was the only one we had.
The herbed butter was adapted from SavoringTimeInTheKitchen. I dare ask… Do you catch and release?
