Description
This elegant Glazed Trout with Carrot Purée and Spätzle recipe combines tender baked trout with a sweet and savory honey-soy glaze, creamy carrot purée, and traditional German spätzle. Perfect for a sophisticated weeknight dinner or entertaining guests, this dish balances vibrant flavors and comforting textures in a visually stunning presentation.
Ingredients
For the Glazed Trout
- 2 whole trout, cleaned and gutted
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon soy sauce
- Salt and pepper to taste
For the Carrot Purée
- 2 cups carrots, peeled and chopped
- 1 tablespoon butter
- 1/4 cup vegetable stock
- Salt and pepper to taste
For the Spätzle
- 1 cup spätzle (store-bought or homemade)
- Butter for tossing
Garnish
- 1 tablespoon fresh chives, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the fish from sticking during baking.
- Prepare the Trout: Rub the cleaned trout with olive oil, salt, and pepper, ensuring each fish is well-coated. Place the trout evenly spaced on the prepared baking sheet.
- Make the Glaze: In a small bowl, whisk together honey and soy sauce until smooth and well combined. Brush this glaze generously over each trout to impart sweetness and savory flavor.
- Bake the Trout: Place the baking sheet in the preheated oven and bake the trout for 20-25 minutes or until the fish flakes easily when tested with a fork, indicating it is fully cooked.
- Cook the Carrots: While the fish bakes, bring a pot of water to a boil. Add the peeled and chopped carrots and cook until tender, approximately 15 minutes. Drain the carrots thoroughly.
- Blend the Carrot Purée: Transfer the cooked carrots to a blender. Add butter and vegetable stock, then blend until the mixture is smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.
- Cook the Spätzle: In a separate pot, bring salted water to a boil. Add the spätzle and cook following package instructions, typically 3-5 minutes until tender. Drain well and toss with a small amount of butter to prevent sticking.
- Plate the Dish: Spoon a generous portion of the carrot purée onto each serving plate. Carefully place a glazed trout on top of the purée. Add a side serving of spätzle to complete the dish.
- Garnish and Serve: Sprinkle freshly chopped chives over the trout and purée to add color and a fresh herbal note. Serve immediately to enjoy the full flavors.
Notes
- Ensure the trout is fresh and properly cleaned for the best flavor.
- If you cannot find fresh trout, fillets can be used but reduce baking time to prevent drying out.
- Homemade spätzle can elevate the dish but store-bought is a convenient and delicious alternative.
- Adjust seasoning carefully in the carrot purée to balance sweetness from the carrots and glaze on the fish.
- Use parchment paper or a non-stick baking sheet to prevent the fish from sticking during baking.
