Pan-Seared Trout with Dandelion Greens and Shallot-Dill Butter

Taste

This is a dish that belongs to early spring in Quebec — the moment when dandelion greens show up on the market and rainbow trout is at its best. The trout fillets get a hard sear for shatteringly crispy skin, then rest on a bed of just-wilted dandelion greens whose pleasant bitterness is tempered by a rich compound butter spiked with shallot, dill, and lemon zest. Shaved watermelon radish adds colour and crunch. Every main component comes straight from the Lufa marketplace.

Instructions

1. Make the compound butter. In a small bowl, mash together the softened butter, minced shallot, chopped dill, lemon zest, and a pinch of salt. Mix until evenly combined. Set aside at room temperature.

2. Prepare the trout. If using frozen fillets, thaw them fully and pat very dry with paper towels — this is the key to crispy skin. Season both sides generously with salt and pepper.

3. Sear the trout. Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until the oil shimmers. Place the fillets skin-side down and press gently with a spatula for the first 30 seconds to prevent curling. Cook undisturbed for 4 minutes, until the skin is deep golden and releases easily from the pan. Flip carefully and cook for 1–2 minutes more, until the flesh is just opaque and flakes at the thickest part. Transfer to a plate and loosely tent with foil. ⏱︎ 4 min

4. Wilt the dandelion greens. Reduce the heat to medium. Add a small knob of the compound butter to the same skillet. Once it foams, add the dandelion greens and toss for 60–90 seconds, until just wilted but still vibrant green. Squeeze in half the lemon juice and season lightly with salt. Remove from heat. ⏱︎ 2 min

5. Plate. Divide the wilted dandelion greens between two plates. Place a trout fillet on top of each, skin-side up. Drop a generous spoonful of compound butter onto each fillet — it will begin to melt on contact. Fan the watermelon radish slices alongside, scatter a few dill fronds over everything, and serve with the remaining lemon half cut into wedges.

Tips

• Thawing: Move the trout fillets from freezer to fridge the night before. For a quicker thaw, seal them in a zip-lock bag and submerge in cold water for 20 minutes.
• Substitution: Arugula or baby kale can stand in for dandelion greens if they’re unavailable — you’ll lose some of the bitter edge, but the dish still works.
• Compound butter keeps: Roll any leftover compound butter in plastic wrap into a log and freeze for up to a month. Slice off rounds for future fish, steaks, or steamed vegetables.
• Variation: For a richer finish, deglaze the skillet with a splash of white wine after searing the trout, then stir in the compound butter to make a quick pan sauce.