Seared Trout with Brown Sage Butter, Rustic Pea and Leek Mash, and Lemon-Sautéed Radishes
An original fish recipe featuring trout fillets seared until crisp, finished with fragrant brown sage butter. It is paired with a rustic pea and leek mash that is smooth yet hearty, plus lemon-sautéed radishes for freshness and a gently peppery contrast.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 filetes / 600 g 600 g trout fillets with skin (without espinas, of approx. 150 g each uno)
- 6 g 6 g salt (divided to taste)
- 2 g 2 g black pepper (freshly ground)
- 30 ml 30 ml olive oil (divided)
- 60 g 60 g unsalted butter (for the mantequilla avellanada)
- 6 g 6 g fresh sage leaves (whole)
- 120 g 120 g leek (parte blanca and verde clara, sliced finas)
- 6 g 6 g garlic (chopped)
- 300 g 300 g green peas (fresh or congelados)
- 120 ml 120 ml vegetable broth (hot)
- 60 ml 60 ml heavy cream (for the puree)
- 2 g 2 g lemon zest (of 1 lemon)
- 30 ml 30 ml lemon juice (freshly squeezed, divided)
- 200 g 200 g radishes (cut a the mitad)
- 8 g 8 g chives (finely chopped)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Season the trout fillets on both sides with 4 g salt and the black pepper. Let them rest for 10 minutes while you prepare the sides.
- 2
In a medium saucepan, heat 15 ml olive oil over medium heat. Add the leek and cook for 3 to 4 minutes until softened. Stir in the garlic and cook 30 seconds more.
- 3
Add the green peas and hot vegetable broth. Cook for 4 to 5 minutes, until the peas are tender and bright green. Add the heavy cream, lemon zest, and 15 ml lemon juice.
- 4
Lightly mash or blend the pea mixture with a masher or immersion blender until you get a rustic mash with some texture. Adjust with 1 g salt if needed. Keep warm over very low heat.
- 5
Heat a large skillet over medium-high heat. Add 15 ml olive oil and arrange the radishes cut side down. Cook for 3 minutes, stir, and cook 2 minutes more. Add a pinch of salt and 15 ml lemon juice. Cook 1 minute more and set aside warm.
- 6
Pat the trout skin very dry with paper towels. In another large oven-safe skillet, heat over medium-high a thin film of any remaining oil from the pan or a few extra drops if needed. Place the trout skin-side down and gently press with a spatula for 20 seconds to keep it from curling. Cook for 4 to 5 minutes until the skin is crisp.
- 7
Flip the fillets and add the unsalted butter and sage leaves to the skillet. When the butter turns nutty brown and the sage becomes fragrant, baste the fish with the butter for 1 minute.
- 8
If the fillets are thick, finish them in a preheated oven at 400°F / 200°C for 2 to 4 minutes, until the fish is just cooked through and flakes easily. If they are thin, finish them in the skillet for 1 to 2 minutes over medium heat.
- 9
To serve, spoon a bed of rustic pea and leek mash onto each plate. Set a trout fillet on top, add the sautéed radishes on the side, and spoon the brown sage butter over the fish.
- 10
Finish with the chopped chives and serve immediately.
Chef tips
Drying the trout skin very well before cooking helps achieve a truly crisp finish. Do not move the fish at the beginning of cooking; it will release naturally once the skin is ready.
Substitutions
You can substitute trout with salmon or sea bass. The heavy cream can be replaced with unsweetened plant-based cream for a dairy-free version, and chives can be swapped for fresh parsley. If you do not have sage, use fresh thyme, though the flavor profile will change.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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