- 50g/2oz butter
- 1 trout fillet
- 1 tsp sesame seeds
- juice of half a lemon
- Heat half the butter in a frying pan. Add the trout, skin-side down, and cook for one to two minutes.
- Carefully turn the fillet over and finish cooking on the other side for a further two minutes. Remove the trout from the pan and set aside on a warm plate.
- Add the remaining butter. When it begins to foam add in the sesame seeds.
- When the seeds start to take on colour, squeeze in the lemon juice.
- Serve the trout with the beurre noisette sauce poured over the top.