Grilled Steelhead Trout Fillets With Lavender Butter

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sauce, combine the vinegar, salt and shallots in a small, non corrodible saucepan.
  • Cook over high heat until the mixture is reduced by half.
  • Reduce the heat to very low and remove the pan from the heat.
  • Whisk in the butter cubes one at a time, making sure each cube is absorbed before adding another. Do not let the sauce boil or it will separate.
  • Regulate the heat by moving the pan on and off the burner.
  • The sauce will gradually thicken to the consistency of heavy cream.
  • Remove from the heat.
  • Stir in the lavender leaves.
  • Preheat the barbecue to high.
  • Salt and pepper the fish.
  • Dip both sides in the flour, then into the oil.
  • Grill 2-3 minutes on each side until done to your liking.
  • Remove from the grill and place on heated plates or a large platter.
  • Pour the sauce over the filets and serve immediately.
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