Seared Lake Trout with Garlic Butter and Tender Greens
The key to shatteringly crisp skinned fish is dry skin and a hot pan.
Ingredients
4 skin on filets of salmon or lake trout
2 oz garlic butter
2 tbsp sherry or red wine vinegar
4 tbsp olive oil
1 bag salad greens
Method
- Heat a frying pan over high heat until smoking hot
- Blot the skin of the fish and season liberally with salt
- Add a glug of neutral oil to the frying pan and press the fish, skin side down, into the pan ensuring good contact with the skin
- Reduce the heat to medium high
- Let the fish cook until it moves easily in the pan, about 4 minutes
- Remove the pan from the heat and flip the fish to gently cook the other side
- Dress the greens with the vinegar, olive oil, and a pinch of salt and pepper
- Transfer the fish to dinner plates or a serving platter, top with the garlic butter, and serve with a large pile of dressed greens on the side
