French In A Flash: Purple Potato-Crusted Trout A La

Name: French In A Flash: Purple Potato-Crusted Trout A La Francaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2-pound filets of trout; 1/4 cup olive oil; Salt and pepper; 4 medium or 8 small purple potatoes, sliced chip fine on a mandolin; 6 tablespoons unsalted butter; Juice of 1 lemon; Zest of 1 lemon; 1/4 cup whole fresh parsley leaves; I love the thin, flakey filet of; for this dish, but you could use any flakey white fish. Tilapia or snapper would be especially nice.; If you cannot find; , sometimes called Peruvian purple potatoes or blue potatoes, just use a simple new potato instead.

Servings: persons

4 1/2-pound filets of trout
1/4 cup olive oil
Salt and pepper
4 medium or 8 small purple potatoes, sliced chip fine on a mandolin
6 tablespoons unsalted butter
Juice of 1 lemon
Zest of 1 lemon
1/4 cup whole fresh parsley leaves
I love the thin, flakey filet of
for this dish, but you could use any flakey white fish. Tilapia or snapper would be especially nice.
If you cannot find
, sometimes called Peruvian purple potatoes or blue potatoes, just use a simple new potato instead.

1
Preheat the oven to 500u00b0F.
2
Rub both sides of each filet with just shy of 1 tablespoon of olive oil, and season with salt and pepper. Spray a foil-lined baking sheet with nonstick spray, and lay the filets skin-side down on the pan. Tile the top of the trout with the slices of purple potato, overlapping them like shingles. Season the potato with salt and pepper as well, and drizzle with the remaining oil.
3
Roast for 12 minutes, then broil for 2 minutes.
4
Meanwhile, make the lemon brown butter sauce. Melt the butter in a small saute pan over medium heat. Allow the butter to begin to foam and froth, and finally it will begin to turn golden around the edges. Once this starts to happen, the butter will burn very quickly, so you don't want to walk away. Just when the butter turns golden, take the pan off the heat, stand back, and add the lemon juice. Season with salt and pepper, and add the lemon zest, and parsley.
5
Present the fish on a platter, and spoon some of the sauce a la francaise on top.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 1/2-pound filets of trout, 1/4 cup olive oil, Salt and pepper, 4 medium or 8 small purple potatoes, sliced chip fine on a mandolin, and more.

Yes, French In A Flash: Purple Potato-Crusted Trout A La Francaise Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French In A Flash: Purple Potato-Crusted Trout A La Francaise Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions