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Rainbow Trout Herb Butter Recipe
Herb butter is something I have been making in several different forms for quite a number of years. Until a few months ago, however, all I had ever included in the preparation (apart from the butter) was one type of herb or another. One day, however, I come up with the idea of adding other ingredients such as meat, fish or vegetables, as well as an appropriate herb. I found some ingredients worked well in this way and others not so well. Leftover roast chicken - perhaps not surprisingly - works really well but I think the best success I have had so far was when I decided to make what is essentially rainbow trout and dill butter. This is exactly how I prepared the recipe.
- Prep time: 3 hours
- Cook time: 1 hour 30 min
- Ready in: 4 hours 30 min
- Yields: 8 to 12
- 1 small rainbow trout, gutted
- Little bit of butter at trout cooking stage
- Salt and white pepper
- Half a pound (two sticks) of unsalted butter
- One teaspoon dried dill
You will need little ramekins like these to make herb butter. Each one will serve as a portion for two people to spread on their freshly made hot toast.
InstructionsClick thumbnail to view full-size
- Put your oven on to preheat to 375F/190C/Gas Mark 5.
- Season the cavity of the trout with salt and white pepper and add a couple of little bits of butter. This simply helps keep the trout moist as it cooks.
- Wrap the trout in kitchen foil to form a loose tent and lay the package on a roasting tray. Put the tray in the oven for fifteen to eighteen minutes depending upon the size of the trout.
- Take the trout from the oven and (carefully!) unwrap the foil. By sticking a metal skewer in to the thickest part of the trout, you can determine whether it is ready. You are looking for minimal resistance.
- Cover the trout and allow it to cool completely - around half an hour is usually enough.
- Add the butter to a saucepan along with the dried dill. Put on a low heat to gently melt.
- While the butter is melting, peel the skin from the trout and pick off the flesh in small flakes. Divide between four small ramekins.
- When the butter is almost but not quite completely melted, remove the saucepan from the heat. This will allow the butter to complete melting in the residual heat and prevent it from splitting.
- Pour the butter carefully in to the ramekins, ensuring the trout is fully covered.
- Cover and leave to cool completely before refrigerating for a minimum of two hours or for up to three days.
- Serve by spreading on hot toast.