Trout in brown butter

20 min · 2 servings · 380 kcal

Astrid Kvist · @astrid_kvist

The butter goes past melted to nut-brown, and stops there. Half a minute more and it is burnt, with no way back.

Ingredients

• trout fillets, skin on400 g
• butter80 g
• lemon0.5 pc
• parsley15 g
• sea salt1 to taste

Instructions

1. Dry the skin. Salt it.
2. Lay the fillets skin down in a cold dry pan. Turn the heat to medium.
3. Press flat for the first minute. Cook 6 minutes without moving them.
4. Turn. Take off the heat after 1 minute.
5. In a second pan melt the butter. Swirl until it smells of nuts and the solids turn brown. Stop.
6. Add lemon juice and parsley. Pour over the fish.

Per serving