Trout with Pink Peppercorn and Tarragon Butter
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 336 |
| pro | 40 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 1 g |
| fibre | 0 |
| chol | 142 mg |
| sodium | 456 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 29 |
| vit A | 14 |
| vit C | 12 |
| folate | 8 |
Herbed butters are traditional accompaniments to grilled fish, and the tarragon in this one goes especially well with trout or salmon. For this spectacular presentation, fold back the crisped skin to reveal the pink flesh over which the seasoned butter melts.
Ingredients
- 2 tsp pink peppercorns or mixed peppercorns
- 1/4 cup butter, softened
- 2 tbsp chopped fresh tarragon
- 1 tbsp lemon juice
- 1/2 tsp salt
- 2 whole trouts, about 1-1/4 lb each
- 1/4 tsp pepper
Preparation
On cutting board and using side of knife, lightly crush peppercorns; transfer to small bowl. Add butter, tarragon, lemon juice and 1/4 tsp (1 mL) of the salt ; mix until smooth. Cover and refrigerate until firm. (Make-ahead: Refrigerate for up to 2 weeks.)
Sprinkle fish inside and out with pepper and remaining salt. Place in greased fish basket or on greased grill over medium-high heat; close lid and cook for 7 minutes. Turn basket, or loosen fish with spatula and, using spatulas over and under fish, turn over. Cook until fish flakes easily when tested, about 8 minutes.
With sharp pointed knife, cut skin at tail from belly to spine; run knife along belly between skin and flesh. Pull and roll up skin toward spine; dot flesh with butter.
Additional information :
Also try: lake trout, arctic char, salmon, whitefish or pickerel.
- Keywords : Main Course; Persian; Grill/Barbecue; Make-Ahead; Trout; Butter;
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