While having our morning coffee the snow started coming down in Philadelphia. More and more until the ground was completely covered and our courtyard looked like the space inside a snow globe. We had a long, drawn out breakfast and since there was no place at all to go, you know..LET IT SNOW! I turned on our little tree and played Christmas tunes watching it come down.
Once I mustered up the courage to face the cold I knew I would be in for a treat. There is absolutely nothing like the city under a blanket of snow. It’s beautiful and so quiet. I wandered around, mostly Old City, grabbing a couple of holiday gifts before meeting up with friends later.
On our way home, I jumped in pure spots of snow yelling FRESH TRACKS all the way home. We arrived not before stumbling upon a Christmas market lit up with the most beautiful lights (what are the ones with the large bulbs called?) that you ever did see.
The day before I picked up a pound of beautiful trout. I don’t know why I call it beautiful (relative to other trout) since I never cooked trout before. However, with a tip from the fishmonger it was really simple to create something really wonderful, possibly company worthy.
The brown butter (with a touch of garlic) sauce creates an almost sweet dressing for a pretty humble fish. Served alongside roasted potatoes, easily chopped up, coated in oil and roasted for 45 minutes or so and a little kale, this is a simple, healthy meal for any day of the week.
10 Minute Trout in Brown Butter Sauce
You will need:
2 trout filets (about 3/4 lb total)
3 T unsalted butter
2 cloves garlic, sliced
salt and pepper to taste
2 T fresh chopped tarragon (or herb of choice)
Dry filets and sprinkle both sides with salt and pepper. Set aside.
Melt butter high-sided frying pan (I have a version of this All-Clad Saute Pan) set to medium-high heat until it starts to bubble/foam. Add garlic and cook until fragrant. Carefully place the filets, one by one, skin down. Put the lid on the pan about 3/4 way and leave it alone.
Set the timer for 6 minutes (check after 5, depending on thickness). When the timer goes off remove from pan and plate. Carefully pour remaining butter over fish and sprinkle with tarragon and serve hot.