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Gordon Ramsay Trout Recipe

Enjoy Gordon Ramsay’s Trout, a dish made with trout that is carefully seasoned with garlic and Italian herbs. Making this dish takes only 25 minutes and serves two, so it’s a quick and enjoyable way to cook.

More Gordon Ramsay Recipe:

Gordon Ramsay Trout recipe
Gordon Ramsay Trout recipe

💗 Why You’ll Love This Trout Recipe:

  • Gordon Ramsay’s trout is full of mouthwatering tastes that are perfectly balanced.
  • Using fresh, high-quality products in the dish guarantees a great dining experience.
  • When Gordon Ramsay carefully prepares the trout, his cooking skills really shine through.
  • The chef’s exceptional style and methods give the food something special and memorable.

❓ What Is Gordon Ramsay Trout Recipe?

Gordon Ramsay Trout is a culinary delight with fish fillets, seasoned generously with Italian herbs, garlic, and seared to perfection. Served with a luscious lemon, white wine, butter, and parsley sauce.

📜 Gordon Ramsay Trout Ingredients

  • 1.5 pounds trout or salmon, or arctic char – 2 large fish fillets with skin on the bottom
  • 2 tablespoons olive oil more, if needed
  • 1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
  • ¼ teaspoon salt to taste
  • 4 garlic cloves diced
  • 3 tablespoons lemon juice freshly squeezed
  • 2 tablespoons white wine
  • 2 tablespoons butter softened
  • 2 tablespoons parsley chopped

🍲 How To Make Gordon Ramsay Trout:

  1. Add a lot of salt and Italian herb seasoning to the top of the fish pieces. There’s no need to season the skin side.
  2. Put 2 tablespoons of olive oil in a big skillet and heat it over medium-low heat until it’s hot but not smoking.
  3. Put the fish fillets in the hot pan with the skin facing up. Cook for three to five minutes, until the meat side is lightly browned.
  4. Put the skin side down on the fish and cook for another 2 to 4 minutes on medium heat. If you need to, add more oil.
  5. Put the lid on top of the pan and take it off the heat. Let the fish sit for 5 to 10 minutes. This makes sure the fish is cooked all the way through and becomes crispy.
  6. When the fish is done, carefully move the fillets to a plate, being careful not to damage the skin.
  7. Make sure the cooking oils stay in the pan as you remove or scrape off the fish skin from the bottom.
  8. Put white wine, lemon juice, and diced garlic in the same pan. For about one minute, cook on medium-low heat until the garlic gets soft.
  9. Take the pan off the heat. Add 2 tablespoons of butter and 1 tablespoon of chopped parsley. Take the pan off the heat. As you stir, the butter will melt and the mixture will become smooth.
  10. Put the cooked fish back in the pan, pour the sauce over it, and sprinkle the last tablespoon of on top.

💭 Recipe Tips:

  • If you want a tasty meal, don’t be shy about seasoning the fish with a lot of salt and Italian herb seasoning.
  • Make sure the olive oil in the skillet becomes hot enough without smoking over medium heat.
  • When placing the fish in the pan, start with the skin side up. To get a nice golden brown color on the meat, do this.
  • In order to cook the other side, carefully flip the fillets over, and if necessary, add more oil.

🍚 What To Serve with Trout:

Pair trout with sides like lemon-herb quinoa for freshness, roasted vegetables for savory goodness, or creamy garlic mashed potatoes, steamed green beans, a wild rice pilaf, or sautéed asparagus in herb butter for variety.

🎚 How To Store Trout?

  • In the fridge: Store leftover trout in an airtight container in the refrigerator for up to 2 days.
  • In the freezer: Wrap trout tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 3 months.

🥵 How To Reheat Trout?

  • In the oven: Reheat the trout For 10 to 15 minutes at 325°F and wrapping it in foil.
  • In the microwave: For a quick reheating method, place the trout on a microwave-safe dish, cover it with a damp paper towel, and heat on high for 2-3 minutes.

FAQ’S 

Is It Necessary To Season The Skin Side Of The Fish?

No, there’s no need to season the skin side of the fish the seasoning is applied generously to the top of the fish pieces.

Why Cover The Pan With A Lid After Cooking?

Covering the pan with a lid after cooking allows the fish to sit off the heat for 5 to 10 minutes, ensuring it is cooked through and becomes crispy.

Can I Use Bottled Lemon Juice Instead Of Freshly Squeezed?

Freshly squeezed lemon juice is recommended for the best flavor. It contributes to the overall freshness and taste of the dish.

How Do I Know If The Trout Is Cooked Through?

The trout is cooked through when it becomes flaky and reaches the desired texture. The resting time with the lid ensures thorough cooking.

More Gordon Ramsay Recipe:

Gordon Ramsay Trout Nutrition Facts:

  • Calories: 380
  • Fat: 24g
  • Saturated Fat: 38g
  • Cholesterol: 113mg
  • Sodium: 286mg
  • Potassium: 664mg
  • Carbohydrates: 2g
  • Protein: 35g
  • Calcium: 101 mg
  • Iron: 3.2 mg

Gordon Ramsay Trout Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 45 minutesServings:2 servingsCalories:380 kcal Best Season:Available

Description

Enjoy Gordon Ramsay’s Trout, a dish made with trout that is carefully seasoned with garlic and Italian herbs. Making this dish takes only 25 minutes and serves two, so it’s a quick and enjoyable way to cook.

Ingredients

Instructions

  1. Add a lot of salt and Italian herb seasoning to the top of the fish pieces. There’s no need to season the skin side.
  2. Put 2 tablespoons of olive oil in a big skillet and heat it over medium-low heat until it’s hot but not smoking.
  3. Put the fish fillets in the hot pan with the skin facing up. Cook for three to five minutes, until the meat side is lightly browned.
  4. Put the skin side down on the fish and cook for another 2 to 4 minutes on medium heat. If you need to, add more oil.
  5. Put the lid on top of the pan and take it off the heat. Let the fish sit for 5 to 10 minutes. This makes sure the fish is cooked all the way through and becomes crispy.
  6. When the fish is done, carefully move the fillets to a plate, being careful not to damage the skin.
  7. Make sure the cooking oils stay in the pan as you remove or scrape off the fish skin from the bottom.
  8. Put white wine, lemon juice, and diced garlic in the same pan. For about one minute, cook on medium-low heat until the garlic gets soft.
  9. Take the pan off the heat. Add 2 tablespoons of butter and 1 tablespoon of chopped parsley. Take the pan off the heat. As you stir, the butter will melt and the mixture will become smooth.
  10. Put the cooked fish back in the pan, pour the sauce over it, and sprinkle the last tablespoon of on top.

Notes

  • If you want a tasty meal, don’t be shy about seasoning the fish with a lot of salt and Italian herb seasoning.
    Make sure the olive oil in the skillet becomes hot enough without smoking over medium heat.
    When placing the fish in the pan, start with the skin side up. To get a nice golden brown color on the meat, do this.
    In order to cook the other side, carefully flip the fillets over, and if necessary, add more oil.
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