The Dish | Trout Sandwich

This Pan-Seared Trout Sandwich with Caper Crème Fraîche is a fresh and flavorful twist on a classic fish sandwich. The trout is crisp on the outside, tender on the inside, and paired with a tangy crème fraiche that brings it all together. Serve it on a crusty roll with a handful of greens for a simple yet elegant meal.

Contact Robert Dorsey Catering and Events for your summer events: catering@chefrobertdorsey 510.277.3306

INGREDIENTS:

For the Trout:

  • 2 boneless skinless white trout fillets (4-5 oz each – you can purchase at your local grocery store) 
  • 2 tbsp unsalted butter
  • Kosher Salt and freshly ground black pepper

For the Pickled Onions:

  • ½ small red onion, thinly sliced rounds 
  • ½ cup white vinegar
  • ¼ cup water
  • 1 tbsp sugar
  • 2 tsp kosher salt
  • 2 sprigs of fresh thyme
  • ¼ tsp dried chili flakes

Caper Crème Fraîche Spread

  • 1 cup crème fraiche or thick sour cream 
  • 1 ½ tbsp capers, rinsed and roughly chopped  
  • 1 tsp lemon zest  
  • 1 tbsp lemon juice  
  • Salt and cracked black pepper, to taste

For the Sandwich:

  • 4 slices firm sliced sourdough or levain bread (crusty style)
  • 2 cups baby arugula, loosely packed
  • ½ English cucumber, thinly sliced
  • 1 ripe avocado, sliced or fanned
  • Fresh lemon juice 
  • Olive oil (for toasting bread)
  • Cracked black pepper

DIRECTIONS:

Quick Pickled Onions

  • In a small saucepan, combine vinegar, water, sugar, and salt. Heat until sugar dissolves.  
  • Pour over sliced red onions and let sit for at least 30 minutes (or refrigerate up to 1 week).

Caper Crème Fraîche Spread:

  • Stir together crème fraîche, capers, lemon zest, lemon juice, salt, and pepper. Chill until ready to use.

Pan Sear the Trout:

  • Pat trout fillets dry and season with salt and pepper.  
  • In a skillet over medium heat, melt butter and cook until is hot (about 1-2 minutes).  
  • Add trout fillets and sear 2–3 minutes per side, spooning browned butter over top as they cook.  
  • Remove and let them rest. 

Assembly:

  • Brush sourdough slices with olive oil and toast in a pan or oven until golden and crisp.
  • Spread crème fraîche generously on all slices of sourdough.  
  • on one side: place arugula, seared trout fillet and top with pickled onions.  
  • On the other: layer cucumber, sliced avocado, a squeeze of lemon juice, cracked black pepper, and a pinch of sea salt. 

 Notes:

  • Sandwiches can be served open-faced or closed and cut in half.  
  • Pairs well with sparkling wine, chilled herbal tea, or a lightly flavored kombucha 

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