Pan-Fried Smoked Trout with Brussels Sprouts and Creamy Sauce
Roll up your sleeves for the next 45 or so minutes. After cleaning the fish, we’ll smoke it using a baking pot, some sawdust, and the kitchen blowtorch. Then we’re going to do some pan searing and frying, not to mention the blanching. We’ll be left with delicious and aromatic tender trout fillets. And Brussels sprouts. Serve them with a creamy buttery sauce spiked with lime. It’s totally worth the effort.
- Time: 45 min
- Servings: 2
Source: SoDelicious
Ingredients
- gutted trouts 1 pound each
- ounces of Brussels sprouts, halved
- tablespoons of olive oil
- salt
- pepper
- ounces of butter
- fresh rosemary sprig
- garlic head
- tablespoons of lime juice
- heavy cream