This Gordon Ramsay Trout Recipe is a crispy-skinned and buttery recipe, which is made with fresh trout and a zesty lemon-parsley sauce. It’s a restaurant-quality dish, ready in about 15 minutes.
Jump to RecipeGordon Ramsay Trout Recipe Ingredients
- 227g (½ lb) whole trout, butterflied and deboned
- 60g (¼ cup) unsalted butter
- 30ml freshly squeezed lemon juice
- 8g fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
How To Make Gordon Ramsay Trout
- Make the Brown Butter: In a small, light-colored saucepan, melt the butter over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Immediately remove it from the heat.
- Prepare the Fish: Preheat your broiler to high and position an oven rack 5–6 inches from the heat source. Line a baking tray with foil. Place the butterflied trout on the tray, skin-side down.
- Season and Broil: Drizzle about ½ teaspoon of the browned butter over the fish and season it generously with salt and pepper. Place the tray under the hot broiler and cook for 2–3 minutes, or until the flesh is opaque and just cooked through.
- Finish the Sauce: While the fish broils, return the saucepan with the remaining brown butter to a low heat. Add the fresh lemon juice and chopped parsley, and whisk until it’s bubbly and combined.
- Serve: Place the hot broiled trout on a warm plate and immediately spoon the lemon-parsley brown butter sauce generously over the top.
Recipe Tips
- How do I get the crispiest skin? The most important step for crispy skin is to ensure the fish is completely dry before cooking. Pat the skin thoroughly with a paper towel to remove any moisture, which is the enemy of crispiness.
- How do I brown butter without burning it? Use a light-colored pan (like stainless steel) so you can accurately see the color change. Watch it closely as it foams and swirls. As soon as you see golden-brown specks and smell a nutty aroma, take it off the heat.
- Why do I need to warm the serving plate? A cold plate will cause the delicate butter sauce to solidify almost instantly. Warming your plate in a low oven or with hot water before plating keeps the sauce fluid and luscious.
- How do I know when the trout is done? Don’t walk away when broiling! Fish cooks incredibly fast under the broiler. It’s done when the flesh is opaque and flakes easily with a fork. It will go from perfect to overdone in a matter of seconds.
What To Serve With Trout
This simple, elegant fish dish pairs perfectly with light, fresh sides.
- Buttered new potatoes
- Steamed asparagus or green beans
- A simple green salad with a light vinaigrette
- A glass of crisp Sauvignon Blanc
How To Store Trout
- Best Served Fresh: This dish is at its absolute best when served immediately, while the skin is crisp and the sauce is warm.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to one day.
- Reheat: Reheat gently in a low oven or a skillet. The skin will likely not be as crisp as when it was freshly made.
Trout Nutrition Facts
- Calories: 148 kcal
- Protein: 22g
- Carbohydrates: 1g
- Fat: 6g
- Saturated Fat: 3g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of fish?
Yes, this method works beautifully with other thin, delicate fish fillets like sole, flounder, or branzino.
What does u0022butterflied and debonedu0022 mean?
This means the whole fish has been split open down the belly and the spine and pin bones have been removed, so it lies flat like an open book. You can ask your fishmonger to do this for you.
Can I pan-fry the trout instead of broiling?
Absolutely. For pan-frying, place the seasoned trout skin-side down in a hot, oiled skillet and cook for 2-3 minutes until the skin is crisp, then flip and cook for another 1-2 minutes on the other side.
Try More Recipes:
Gordon Ramsay Trout Recipe
Course: DinnerCuisine: BritishDifficulty: Easy2
servings10
minutes5
minutes148
kcalCrispy-skinned, buttery, and fast—this Gordon Ramsay-style trout with a lemon-parsley brown butter sauce delivers restaurant-level flavor in under 15 minutes.
Ingredients
227g (½ lb) whole trout, butterflied and deboned
60g (¼ cup) unsalted butter
30ml fresh lemon juice
8g fresh flat-leaf parsley, chopped
Salt and freshly ground black pepper
Directions
- Make brown butter by melting it in a light-colored pan until golden and nutty.
- Preheat the broiler to high.
- Place the butterflied trout skin-side down on a foil-lined tray. Drizzle with a little of the brown butter and season well.
- Broil for 2–3 minutes until the fish is opaque and cooked through.
- Re-warm the remaining brown butter and whisk in the lemon juice and parsley.
- Plate the hot fish and immediately spoon the sauce over the top.
- Serve right away.
Notes
- Patting the fish skin completely dry before cooking is essential for a crispy result.
- Do not walk away from the broiler; the fish will cook in just a few minutes.
- Warming your serving plates will prevent the delicate butter sauce from hardening on contact.
- For the best flavor, use fresh lemon juice and fresh parsley.
