Description
This elegant Glazed Trout with Carrot Purée is a healthy and flavorful main course featuring tender baked trout fillets coated with a honey-soy glaze, served alongside a creamy and smooth carrot purée. The combination offers a delightful balance of sweet and savory flavors, perfect for a sophisticated yet straightforward dinner.
Ingredients
Scale
For the Trout:
- 4 trout fillets (about 5–6 oz each)
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- Salt and pepper to taste
For the Carrot Purée:
- 1 pound carrots (peeled and sliced)
- 1 tablespoon butter
- ½ cup vegetable or chicken broth
- ¼ cup heavy cream
- Salt and pepper to taste
Instructions
- Make the carrot purée: In a medium saucepan, combine the peeled and sliced carrots with the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes or until the carrots are very tender. Remove from heat.
- Blend the purée: Add the butter and heavy cream to the cooked carrots. Use an immersion blender or transfer to a high-speed blender to blend the mixture until smooth and creamy. Season with salt and pepper to taste and keep warm.
- Prepare the trout glaze: Preheat the oven to 400°F (200°C). In a small bowl, whisk together honey, soy sauce, Dijon mustard, and lemon zest to form the glaze.
- Glaze and season the trout: Line a baking sheet with parchment paper. Place the trout fillets skin-side down on the sheet. Brush each fillet generously with the glaze and season lightly with salt and pepper.
- Bake the trout: Bake the fillets in the preheated oven for 10–12 minutes, or until the fish flakes easily with a fork and the glaze is slightly caramelized.
- Plate and serve: Spoon a generous amount of warm carrot purée onto each plate. Top with a glazed trout fillet. Garnish with fresh herbs or a squeeze of lemon if desired and serve immediately.
Notes
- You can substitute salmon or Arctic char for trout to vary the flavor.
- For a dairy-free version of the purée, replace the butter and heavy cream with olive oil and a splash of coconut milk.
