Chef Stephen Sagar

Rainbow Trout Almondine with Cajun Compound Butter
Serves 4

Ingredients
For the Cajun Compound Butter

• ½ cup unsalted butter, softened
• 1 tsp Cajun seasoning
• ½ tsp smoked paprika
• 1 tsp fresh parsley, chopped
• Pinch of salt

For the Trout

• 4 rainbow trout fillets
• Salt and cracked black pepper
• 1 Tbs. Honey Dijon
• 2 tbsp olive oil
• 2 tbsp butter
• ½ cup ground almonds

Prepare the Compound Butter

1. Combine softened butter with Cajun seasoning, paprika, lemon zest, parsley, garlic, and salt.
2. Spoon onto plastic wrap or parchment paper and roll into a log.
3. Refrigerate until firm.

Cook the Trout

1. Season trout fillets with salt and pepper.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add trout fillets skin-side down and cook 3–4 minutes per side until golden and cooked through.
4. Remove trout and keep warm. Smother the trout with a spoonful of honey Dijon.

Make the Almondine

1. In the same pan, toast sliced almonds until golden.
2. Add lemon juice and swirl together briefly.
3. Return trout to the pan or plate individually.

Finish

1. Spoon toasted almonds and pan sauce over the fish.
2. Top each fillet with a slice of Cajun compound butter
3. Garnish with parsley and serve immediately.

 
Chef’s Note:
Compound butter keeps beautifully in the refrigerator and can also be frozen. Try it on grilled corn, baked potatoes, steak, roasted vegetables, or even brushed onto warm bread. I guess one can say it can add compound interest!!