Trout, Crab and Shrimp in a Lemon Herb Butter Sauce

  • 1.5 tablespoons shallots, chopped
  • 3/4 cups dry white wine
  • 1 lemon, zested and juiced
  • 10 tablespoons very cold unsalted butter
  • 4 ounces snow crab, cooked
  • 4 ounces bay shrimp, cooked
  • 1 tablespoon fresh chives, finely chopped
  • 2 tablespoon fresh dill, chopped and divided
  • Salt and pepper to taste
  • 4 5-ounce Riverence Trout Fillets, thawed
  • 1 tablespoon olive oil
  1. In a small saucepan, combine shallots, wine and lemon juice. Bring to a boil over medium-high heat and stir.
  2. Reduce heat to medium and cook 5-7 minutes or until the liquid is reduced by half, stirring occasionally.
  3. Add the butter one tablespoon at a time, gently whisking until melted and sauce is smooth.
  4. Lower the heat and add the crab, bay shrimp, chives and half of the dill. Warm through but do not boil. Season with salt and pepper to taste.
  5. Pat trout dry with paper towel and season with a little salt and pepper. Preheat olive oil in a large skillet over medium-high heat.
  6. Cook trout skin side down for 2-3 minutes. Gently press on the fillet with a spatula to get a nice sear. Flip and continue cooking for 2 minutes or until the fish flakes easily. Remove from heat.
  7. Plate trout and divide the crab and shrimp sauce among each fillet. Garnish with remaining fresh dill and lemon zest.

Takes 30 minutes, Serves 4.

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