austrian

Pan Roasted Trout with Brown Butter, Capers, and Creamy Parsnip Mash

Name: Pan Roasted Trout with Brown Butter, Capers, and Creamy Parsnip Mash
Yield: 1 serving
Cuisine: austrian
Ingredients: 200 g trout fillet; 300 g parsnips, peeled and diced; 60 g milk; 18 g butter; 8 g olive oil; 18 g capers, drained; 12 g lemon juice; 6 g fresh parsley, chopped; 2 g salt; 0.5 g black pepper

This pan-seared dish pairs trout fillet with parsnips, peeled and diced, butter and capers, drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Low carb Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

60 g Carbohydrates

28 g Fat

16 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g trout fillet 200 kcal
300g parsnips, peeled and diced 225 kcal
60g milk 30 kcal
18g butter 129 kcal
8g olive oil 71 kcal
18g capers, drained 4 kcal
12g lemon juice 4 kcal
6g fresh parsley, chopped 2 kcal
0.75 tsp (2g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

parsnipsmilkbuttersaltblack pepper
Boil parsnips in salted water until very tender, 12-15 minutes. Drain well and mash with milk and half the butter; season with salt and pepper.
trout filletolive oilsaltblack pepper
Pat trout dry and season with salt and pepper. Heat oil in a skillet over medium-high heat and sear trout, skin-side down first if skin-on, 3-4 minutes per side until just cooked.
buttercaperslemon juice
In a small saucepan, melt remaining butter and cook until it turns nutty brown, 1-2 minutes. Stir in capers and lemon juice; remove from heat.
trout filletparsnipsbuttercapersfresh parsley
Plate parsnip mash, top with trout, and spoon over the brown butter caper sauce. Garnish with parsley.