Pan Seared Trout with Bretonne Sauce
Bretonne Sauce is a warm, French emulsion sauce similar to Hollandaise. This is a knocked back version of the classic French sauce. Quicker. Easier. Still fabulous. I served with pan-fried trout, but it’s applications are endless.
Ingredients for Sauce:
- 2 egg yolks
- 2 T butter
- 1 tsp dijon mustard
- ½ tsp vinegar (white wine)
- 1 generous tablespoon of chopped herbs, a mixture of chives, parsley, chervil, tarragon and a small pinch of thyme leaves
- Place the egg yolks in a small bowl with the mustard and vinegar and whisk to mix.
- Melt the butter and bring to a boil. Remove from the heat.
- Now, in a very slow drizzle, add the hot melted butter into the eggs, whisking ALL of the time. The sauce will gradually begin to thicken.
- (do not add the butter more quickly as the egg yolks can only absorb so much butter to emulsify)
- Continue until all of the melted butter has been added.
- The sauce should be the consistency of pouring cream. Keep warm in a glass bowl sitting in warm water. Add any chopped herbs you like just before serving!
For the Trout:
- Fresh caught trout fillets
- Flour for dusting
- Salt & pepper to season
- 1 t of butter, softened per fillet.
- Olive oil
- Dust the fillets with flour and season with salt and pepper. Smear each fillet, flesh side, with soft butter.
- Heat a large skillet over medium-high heat. Add olive oil to coat bottom. Heat oil for a minute or two.
- Add 1 to 2 fillets, skin side down. Don’t overcrowd skillet!! Cook 5-7 mins. Turn. Finish 2-3 mins on other side. Remove fish to a paper towel to drain.
- Can keep fillets warm in a 250-degree oven while you cook others.
- Top with warm Bretonne sauce.