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Baked Trout with Sage Brown Butter, Potato Puree and Heirloom Tomato Salad

Chef Cory Bahr, owner of Cotton and Nona, shares this recipe for delicious speckled trout.
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Don't deny your mouth these tantalizing flavors created by chef Cory Bahr. Try this recipe at home or come stop by Cotton Restaurant or Nona in Monroe to taste for yourself the magic chef Bahr creates in the kitchen.  This recipe was provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Fennel-Potato Puree

  • 1 cup water 
  • 1 pound butter, divided 
  • 2 heads of fennel, split with core removed and sliced thin 
  • 2 pounds Russet potatoes, peeled and diced large salt to season white ground pepper to season 

Method of Preparation:

In a stainless steel pot, place the water over medium heat and begin to simmer. Once simmering, whisk in ¾ pounds of the butter to create an emulsified butter sauce. Place the fennel and potatoes in the pot and continue to cook until the vegetables are tender, about 25 to 30 minutes.

Strain the vegetables and discard the liquid. Place the vegetables in a blender and blend until smooth, using the remaining ¼ cup of butter to help emulsify. Season with salt and white ground pepper.

Ingredients for Sage Brown Butter

  • 1 pound butter 
  • 2 ounces fresh sage 
  • 1 tablespoon salt 

Method of Preparation:

Place the butter in a small stainless steel pot and begin to melt over medium low heat. Once the butter has melted, continue to cook until the milk solids begin to brown and a light foam forms on the surface. Add the sage and season with salt. Be careful, as the sage will crackle for a few seconds as it enters the hot fat.

Remove from heat, strain through a cheesecloth and reserve.

Ingredients for Heirloom Cherry Tomato and Torn Herb Salad

  • 2 pints heirloom cherry tomatoes 
  • 4 cups arugula 
  • 1 cup fennel, shaved thin 
  • 1 cup red onion, shaved thin 
  • ½ cup parsley, leaves only 
  • ¼ cup tarragon, leaves only 
  • ½ cup sage brown butter 
  • 2 teaspoons salt 
  • 1 teaspoon ground white pepper 

Method of Preparation:

Toss all ingredients together in a large bowl and reserve for plating.

Ingredients for Speckled Trout:

  • 16 speckled trout skin-on filets, 
  • 3-4 ounces salt to season white ground pepper to season 
  • 1-2 tablespoons sage brown butter  

Method of Preparation:

Season the trout with salt and white ground pepper and place on a baking sheet lined with parchment paper, skin side up. Place sage brown butter on each of the filets and place in the book rack of the oven with the broiler setting on low. Cook fish for approximately 7-8 minutes, taking care not to burn from the broiler. To plate the dish, warm the fennel-potato puree, then spoon about 2/3 cups onto a plate. Push puree across the plate with a spoon. Lay two pieces of trout along the same line as the puree. Place a portion of salad on top of the fish and around the place. Spoon any remaining sage brown butter over the top, and serve.
Serves 8

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