After a wonderful trout dinner at Crofton on Wells I saw some nice looking trout at Dominick’s and was off to the races. I was a little apprehensive at a potentially fishy kitchen but that didn’t happen.

I let the fillet rest for a half hour with some kosher salt, dried lemongrass, parsley and fresh lemon juice over top while I made a simple asparagus soup. It’s pretty simple from there… melt 2 tablespoons of unsalted butter (salted to taste), squeeze the rest of the lemon in and begin to reduce 3/4 cup of vegetable stock a bit.

Add the fish skin side down.  Cook it until the butter starts to thicken. Baste it a few times and finish in the oven to get a bit of color.Inflatable Water Slide The results were very nice. The brown lemon butter added a sweetness and zest to a very flavorful fish. I served it with red potatoes that needed more something. Nevertheless I will make sure to bring trout home more often. Very pleasantly surprised at how easy and tasty dinner turned out.

The asparagus soup was a quickly sauteed pound of asparagus with a 5 small red potatoes, 3/4 stick of butter (!), 1 cup of vegetable stock, a tiny amount of cayenne, salt and pepper, pureed and strained. Simple and  tasty.