Pan-Seared Trout, Buttered Parsley Potatoes and Lemon Butter Sauce

Ingredients

• 2 lb Baby Potatoes (Yukon Gold or Red potatoes work best)
• 4 tbsp Unsalted Butter (Cut into pieces)
• 0.25 cup Fresh Parsley (Finely chopped)
• 1 tsp Salt (For boiling water)
• 0.5 tsp Black Pepper (Freshly ground)
• 8 cup Water (For boiling)

Instructions

1. 1

   Prepare and Boil Potatoes

   • Scrub the baby potatoes thoroughly under running water. If any potatoes are significantly larger than the others, cut them in half for even cooking.
   • Place the potatoes in a large pot and add enough cold water to cover them by at least one inch. Add 1 teaspoon of salt to the water.
   • Bring the water to a rolling boil over high heat, then reduce the heat to medium and maintain a steady simmer.
   • Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork but not falling apart.
   • Drain the potatoes completely in a colander. For a better texture, return the drained potatoes to the hot, empty pot for 1 minute, shaking gently, to allow any excess moisture to evaporate.
2. 2

   Coat with Butter

   • In the same pot (or a large skillet), melt the unsalted butter over low-medium heat, about 1-2 minutes.
   • Add the dry, drained potatoes to the pot with the melted butter.
   • Gently toss the potatoes using a spatula or by shaking the pot, ensuring each potato is evenly coated in the butter. Cook for 1-2 minutes until heated through.
3. 3

   Season and Serve

   • Remove the pot from the heat. This prevents the fresh parsley from wilting and losing its vibrant color.
   • Sprinkle the finely chopped fresh parsley, the remaining 0.5 teaspoon of salt, and the freshly ground black pepper over the potatoes.
   • Toss gently one last time to distribute the seasonings.
   • Taste and adjust seasoning if necessary. Serve immediately while warm.

Ingredients

• 0.5 cup unsalted butter (cold and cut into 1-tablespoon cubes)
• 2 clove garlic (finely minced)
• 0.25 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 0.25 cup lemon juice (freshly squeezed)
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 2 tbsp fresh parsley (finely chopped)

Instructions

1. 1

   Prepare Ingredients

   • Ensure your butter is cold, straight from the refrigerator. Cut it into tablespoon-sized cubes.
   • Finely mince the garlic cloves and finely chop the fresh parsley.
   • Squeeze fresh lemons to get 1/4 cup of juice.
2. 2

   Reduce the Base Liquid

   • In a small, heavy-bottomed saucepan, combine the dry white wine, lemon juice, and minced garlic.
   • Bring the mixture to a simmer over medium heat.
   • Allow it to simmer for 3-4 minutes, or until the liquid has reduced by about half. This concentrates the flavor.
3. 3

   Emulsify with Butter

   • Reduce the heat to the lowest possible setting. It's crucial that the sauce does not boil from this point on.
   • Begin adding the cold butter cubes, one or two at a time, while whisking constantly.
   • Wait for each piece of butter to almost completely melt and incorporate into the sauce before adding the next. This slow process creates a stable, creamy emulsion.
   • Continue until all the butter is whisked in and the sauce is smooth, pale, and slightly thickened.
4. 4

   Finish and Serve

   • Once the last cube of butter has melted, immediately remove the saucepan from the heat.
   • Stir in the chopped fresh parsley, salt, and freshly ground black pepper.
   • Taste the sauce and adjust seasoning if necessary. For a richer flavor, you can add another pinch of salt or a tiny squeeze of lemon.
   • Serve immediately for the best texture and flavor.