Description
Indulge in a culinary delight with this Glazed Trout with Carrot Purée and Spätzle recipe that combines the richness of trout with the sweetness of honey glaze, velvety carrot purée, and hearty spätzle. A perfect harmony of flavors and textures for a gourmet dining experience.
Ingredients
Scale
For the Trout:
- 4 trout fillets, skin-on
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons honey or maple syrup
- 1 tablespoon soy sauce
- juice of 1/2 lemon
- salt and black pepper to taste
For the Carrot Purée:
- 1 lb carrots, peeled and chopped
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 tablespoon honey
- salt and black pepper to taste
For the Spätzle:
- 2 cups all-purpose flour
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Make the Carrot Purée: Bring a pot of salted water to a boil and cook carrots until tender, about 12–15 minutes. Drain and transfer to a blender or food processor with butter, heavy cream, and honey. Purée until smooth, season with salt and pepper, and keep warm.
- Make the Spätzle: In a bowl, whisk together flour, eggs, milk, and salt until smooth. Bring a large pot of salted water to a boil. Press batter through a spätzle maker or colander with large holes into the boiling water. Cook until the dumplings float, about 2–3 minutes. Drain and toss with butter and parsley. Keep warm.
- Cook the Trout: Pat trout fillets dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place trout skin-side down and cook for 3–4 minutes until skin is crispy. Flip and cook another 2 minutes. Reduce heat to medium, add butter, honey (or maple syrup), soy sauce, and lemon juice to the skillet. Spoon glaze over trout for 1–2 minutes until coated and glossy.
- Assemble: Spread carrot purée on each plate, top with trout fillet, and serve alongside spätzle. Drizzle any extra glaze over the trout and garnish with fresh herbs if desired.
Notes
- You can prepare the carrot purée and spätzle ahead of time for easier plating.
- For added flavor, toast the spätzle in butter until golden before serving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Boiling, sautéing, pan-searing
- Cuisine: German-inspired, European fusion
Nutrition
- Serving Size: 1 trout fillet with carrot purée and spätzle
- Calories: 620
- Sugar: 13 g
- Sodium: 720 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 220 mg
