Grilled Trout with Parsnip Puree and Crispy Sage

Instructions

1. 1

   Bring a large pot of salted water to boil and add the chopped parsnips. Simmer for 12-15 minutes until completely tender, then drain well.

   Tip: Make sure parsnips are fully cooked so the puree becomes completely smooth.

2. 2

   Return the cooked parsnips to the pot with 2 tablespoons butter, minced garlic, and cream. Blend using an immersion blender until silky, season with salt and pepper, then set aside and keep warm.

   Tip: For extra smoothness, pass the puree through a fine sieve before serving.

3. 3

   Pat the trout fillets dry with paper towels and season both sides generously with salt and pepper. Brush skin-side lightly with olive oil.

   Tip: Dry fish ensures better browning and crispier skin on the grill.

4. 4

   Preheat a grill or grill pan to medium-high heat. Place trout skin-side down and grill for 4-5 minutes without moving until the skin is crispy.

   Tip: Don't flip too early; let the skin crisp up completely for best texture.

5. 5

   Gently flip each fillet and cook for another 2-3 minutes on the flesh side until just cooked through and opaque.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying out the delicate flesh.

6. 6

   In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves and cook for 1-2 minutes until crispy, then remove and set aside.

   Tip: Watch the sage carefully as it browns quickly; remove it before it becomes too dark.

7. 7

   In the same skillet, add the remaining 2 tablespoons butter and allow it to brown for 2-3 minutes until it smells nutty. Stir in lemon juice and zest, remove from heat.

   Tip: Brown butter adds rich, toasty depth to the dish and pairs beautifully with the delicate trout.

8. 8

   To serve, spoon parsnip puree onto each plate, top with a grilled trout fillet, drizzle with lemon-brown butter sauce, and garnish with crispy sage leaves and fresh thyme.

   Tip: Assemble plates just before serving to keep the puree warm and trout at its best.