Description
This Glazed Trout with Carrot Purée and Spätzle recipe offers a delightful combination of tender, honey-soy glazed trout baked to perfection, paired with a smooth and creamy carrot purée and tender spätzle. The dish is finished with fresh chives for a burst of color and freshness, making it an impressive and satisfying meal perfect for any occasion.
Ingredients
Scale
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, optional)
For Garnish
- 1 tablespoon fresh chives, finely chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the trout from sticking during baking.
- Prepare the Trout: Rub the cleaned trout with olive oil, then season generously with salt and pepper. Place the trout on the prepared baking sheet.
- Make the Glaze: In a small bowl, whisk together the honey and soy sauce until well combined. Brush this glaze liberally over the trout to ensure a flavorful coating.
- Bake the Trout: Place the glazed trout in the preheated oven and bake for 20-25 minutes, or until the fish flakes easily when tested with a fork.
- Cook the Carrots: While the trout bakes, bring a pot of water to a boil. Add the peeled and chopped carrots and cook until they become tender, approximately 15 minutes. Drain the carrots thoroughly.
- Puree the Carrots: Transfer the cooked carrots to a blender. Add the butter and vegetable stock, then blend until the mixture is smooth and creamy. Season with salt and pepper to taste, and set aside.
- Cook the Spätzle: In a separate pot, bring salted water to a boil. Add the spätzle and cook following the package instructions, generally about 3-5 minutes. Drain and toss with a little butter to prevent sticking.
- Plate the Dish: Spoon a generous portion of carrot purée onto each serving plate. Carefully place the baked glazed trout on top of the purée, then add a serving of spätzle alongside.
- Garnish: Sprinkle the finely chopped fresh chives over the trout and purée for a fresh herbal note and visual appeal. Serve immediately.
Notes
- For best results, use fresh whole trout that is cleaned and gutted by your fishmonger or at home prior to cooking.
- You can substitute the vegetable stock in the carrot purée with chicken stock or water if preferred.
- If you prefer spicier flavors, add a pinch of cayenne or smoked paprika to the carrot purée.
- Spätzle can be homemade or store-bought; ensure you cook them according to package or recipe instructions for best texture.
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light Pinot Noir.
