Honey Glazed Trout and Brown Butter Lime Sauce with Mashed Sweet and Russet Potatoes - Riverence Pro
The sweetness of this honey glaze complimented by the tang of the Brown Butter Lime sauce is outstanding. Mash the sweet potatoes and russets separately, then
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Cooking tools:
- Piping bag
- Fine-mesh sieve
- Pastry brush
- Blender
- Potato masher
- Microplane
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- Colander
- Stove
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- Mixing bowl
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- Fork
- Chef's knife
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- Measuring spoon
- Spoon
- Dish
- Plate
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt
- ¼ cup milk
- 2 tablespoons salted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb. Russet potatoes, peeled and cut into 1-inch pieces
- 4 Riverence Rainbow Trout fillets
- 2 tablespoons olive oil
- 2 tablespoons honey, divided
- 8 tablespoons flour, divided
- Brown Butter Lime sauce
- 6 tablespoons salted butter, cubed
- 1 lime, zested and juiced
- 1 garlic clove
- ½ teaspoon black pepper
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