Butterflied Trout with Beurre Noisette, Capers, Dill & Lemon

Crispy butterflied rainbow trout is finished with nutty brown butter, fried capers, fresh dill and lemon. There’s something incredibly satisfying about cooking a whole trout until the skin is shatteringly crisp while the flesh stays beautifully moist. Finished with a classic beurre noisette loaded with salty capers, fresh dill and bright lemon, this simple dish celebrates great produce with minimal fuss.