Name: Seared Trout with Shrimp in Dill Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Modern European
Ingredients: 4 skin-on rainbow trout fillets, about 5 oz each, pin bones removed; 8 oz medium shrimp, peeled and deveined; 1 bunch thin asparagus, cut into 2-inch lengths; 1 red bell pepper, cut into thin strips; 2 tbsp neutral oil, divided; 1 tbsp unsalted butter; 1 shallot, minced; 1/3 cup dry white wine; 3/4 cup heavy cream; 1/2 cup fresh dill, packed; 1/4 cup flat-leaf parsley leaves; 1 lemon, zested and juiced; 1 cup microgreens, for garnish; to taste kosher salt and black pepper

Seared Trout with Shrimp in Dill Cream Sauce

4.5 from 620 home cooks Free

Crisp-skinned trout fillets sit on a bed of sweet shrimp, asparagus and red pepper swimming in a pale green cream sauce blended with dill and parsley. A tuft of microgreens goes on top. The sauce is rich but bright, and the whole plate comes together in well under an hour.

Prep

20 min

Cook

25 min

Total

45 min

Serves

Level

Medium

Cuisine

Modern European

Method

Step 1: Pat the trout dry, especially the skin, and season both sides with salt. Leave on a plate skin side up while you start the sauce.
Step 2: Melt the butter with 1 tbsp of the oil in a large skillet over medium heat. Add the shallot and cook 2 minutes, then add the asparagus and red pepper and cook 3 minutes, until the asparagus is bright green.
Step 3: Add the shrimp in a single layer and cook 1 minute per side, until they just start to turn pink. Pour in the wine and let it reduce by half, about 2 minutes.
Step 4: Stir in the cream and simmer 2 to 3 minutes, until the shrimp are fully pink and opaque and the sauce lightly coats a spoon. Keep warm over the lowest heat.
Step 5: Blend the dill, parsley, lemon zest and 2 tbsp of the warm cream from the pan in a small blender or with an immersion blender until smooth and green. Set aside.
Step 6: Heat the remaining 1 tbsp oil in a nonstick skillet over medium-high heat. Lay the trout in skin side down, press flat with a spatula for 15 seconds, and cook 3 to 4 minutes, until the skin is crisp and the flesh is nearly opaque to the top. Flip and cook 30 to 60 seconds more, until it flakes easily.
Step 7: Take the vegetable pan off the heat and stir in the green herb cream and 1 tbsp lemon juice. Spoon the shrimp, vegetables and sauce onto plates, top with the trout skin side up, and finish with a handful of microgreens.

Kitchen note

Dill and parsley turn olive-drab if they simmer, so blending them separately and stirring them in off the heat keeps both the fresh color and the grassy flavor intact.