Description
This Glazed Trout with Carrot Purée and Spätzle is an elegant and flavorful European-inspired main course featuring tender, caramelized trout fillets glazed with a honey-soy lemon mixture. Paired with a smooth, buttery carrot purée and house-made spätzle sautéed to golden perfection, this recipe delivers a gourmet fish dinner that’s perfect for special occasions or impressive weeknight meals.
Ingredients
Scale
Trout and Glaze
- 4 trout fillets (skin-on, about 6 oz each), salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Carrot Purée
- 1½ cups carrots (peeled and sliced)
- 2 tablespoons butter
- ¼ cup heavy cream
- Salt to taste
Spätzle
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 3 large eggs
- ½ cup milk
- 2 tablespoons butter (for sautéing cooked spätzle)
Garnish
- Chopped parsley for garnish
Instructions
- Prepare the carrot purée: In a saucepan, cover the peeled and sliced carrots with water and bring to a boil. Cook until the carrots are tender, approximately 12 to 15 minutes. Drain the water and transfer the carrots to a blender. Add butter, heavy cream, and a pinch of salt, then blend until the purée is silky and smooth. Keep warm while preparing the other components.
- Make the spätzle batter: In a bowl, whisk together the all-purpose flour, salt, and nutmeg. In a separate bowl, beat the eggs and milk together, then gradually combine into the flour mixture to form a sticky batter.
- Cook the spätzle: Bring a large pot of salted water to a boil. Using a spätzle maker or a large-holed colander, press the batter into the boiling water. When the spätzle float to the surface, cook for an additional 1 to 2 minutes, then remove with a slotted spoon. Immediately sauté the cooked spätzle in butter in a skillet until they turn lightly golden. Set aside and keep warm.
- Prepare the trout glaze: In a small bowl, whisk together honey, soy sauce, lemon juice, and Dijon mustard until well combined.
- Cook the trout fillets: Season trout fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place trout fillets skin-side down and cook for 3 to 4 minutes until the skin is crispy. Flip the fillets, brush with the prepared glaze, and cook for another 2 to 3 minutes until the fish is cooked through and the glaze is caramelized.
- Plate and serve: Spoon a swirl of carrot purée onto each plate, add a portion of the sautéed spätzle, and top with a glazed trout fillet. Garnish with chopped parsley and serve immediately for best flavor and texture.
Notes
- You can substitute rainbow trout with Arctic char or salmon if preferred.
- Prepare the spätzle a day ahead and refrigerate; sauté before serving to save time on the day of your meal.
- Ensure the trout skin is dry before cooking for maximum crispiness.
- Use fresh carrots for the purée to achieve the best natural sweetness and color.
