Title: Lake Trout with Rosemary Butter
Categories: Fish
Yield: 4 Servings

4		Lake trout steaks; 3/4" to 1" thick
		Salt and pepper
1	tb	Butter
2		Shallots; minced or
1	sm	Onion; chopped and
1	cl	Garlic; minced
1	ts	Dried rosemary; crumbled
2	tb	Lemon juice
2	tb	Butter
		Fresh parsley sprigs

Season fish with salt and pepper. Melt 1 tbsp butter in a heavy medium skillet over medium heat. Add fish and cook until just opaque, about 8-10 min, turning once. Transfer fish to warm platter and hold in a low 250 F oven.

Add shallots and rosemary to the pan and stir fry over medium heat until shallots soften, about 2 minutes. Add lemon juice. Increase heat and bring to boil, scraping up any browned bits. Add any juices from the fish platter. Boil until the sauce is reduced and thickened, 5 to 8 minutes. Remove from heat and swirl in 2 tb butter. Season sauce with salt and pepper. Spoon over fish. Garnish with parsley.

Variations: Other herbs can be used in place of rosemary; tarragon is especially good. Omit the herbs and increase the garlic to 2-3 cloves. Sub dill for parsley. Add a drop of two of bottle hot sauce or a pinch of cayenne to the herb butter with the lemon juice. Add anchovies to the shallots and capers with the final butter swirl.

Jim Weller

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