Roasted Trout with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat oven to 200°C (400°F). Pat trout dry with paper towels and season inside and out with salt, pepper, and lemon zest.

   Tip: Drying the fish ensures a better golden exterior.

2. 2

   Heat 2 tablespoons of butter and olive oil in a large oven-safe skillet over medium-high heat. Once foaming, carefully place trout in the pan skin-side down and sear for 3-4 minutes until skin is crispy.

   Tip: Don't move the fish while searing to achieve optimal crispness.

3. 3

   In a small saucepan, melt 2 tablespoons of butter over medium heat. Add shallot and garlic, sautéing for 2 minutes until fragrant.

   Tip: Keep heat moderate to prevent the butter from burning.

4. 4

   Stir the pumpkin puree into the butter mixture along with nutmeg and lemon juice. Cook for 3-4 minutes, stirring occasionally, until warmed through and fragrant.

   Tip: This pumpkin mixture should be creamy but not watery.

5. 5

   Transfer the seared trout skillet to the oven. Roast for 12-15 minutes until the fish flakes easily with a fork and is cooked through.

   Tip: Check for doneness by gently pressing the thickest part near the head.

6. 6

   While the trout roasts, prepare the brown butter. In a small pan, melt the remaining 2 tablespoons of butter over medium heat, swirling occasionally, until it turns golden brown with a nutty aroma (about 3-4 minutes).

   Tip: Watch carefully as brown butter can burn quickly once it reaches the desired color.

7. 7

   Add fresh sage leaves to the brown butter and remove from heat immediately. Let sit for 1 minute to infuse.

   Tip: The residual heat will crisp up the sage leaves beautifully.

8. 8

   Remove trout from oven and carefully transfer to serving plates. Top each fish with a spoonful of warm pumpkin puree mixture. Drizzle the sage brown butter over the top and garnish with fresh thyme sprigs and lemon wedges.

   Tip: Serve immediately while everything is still warm for the best flavor and texture.