Austrian Lake Trout with Brown Butter and Parsley Potatoes

Imperial October 25, 2026October 25, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Quick Ingredients

4 skin-on, pin-boned lake trout fillets, 170 g (6 oz) each
800 g (1 lb 12 oz) waxy potatoes, peeled and cut into 3 cm (1¼-inch) pieces
100 g unsalted butter, divided: 30 g for the potatoes and 70 g for the sauce
1 tablespoon (15 ml) neutral oil, divided between two batches
¼ cup (15 g) finely chopped flat-leaf parsley, divided
1 large lemon, providing 1 tablespoon (15 ml) juice and 4 wedges
1 teaspoon (6 g) fine salt, divided equally between the fish and potatoes
½ teaspoon (1 g) freshly ground black pepper, divided equally between the fish and potatoes

Do This

1. Heat the oven to 200°F (95°C). Cover the potatoes with 2 liters of cold water, bring to a boil, and simmer for 18 minutes, until tender.
2. Pat the trout very dry. Season with ½ teaspoon salt and ¼ teaspoon pepper immediately before cooking.
3. Drain the potatoes and steam-dry for 2 minutes. Toss with 30 g butter, 3 tablespoons parsley, the remaining salt, and the remaining pepper. Cover and keep warm.
4. Cook the trout in two batches, using half the oil for each batch. Fry skin-side down over medium heat for 5 minutes, then turn and cook for 1–2 minutes, until the thickest part reaches 145°F (63°C). Keep the cooked fish skin-side up on a rack in the warm oven.
5. Brown the remaining 70 g butter in a light-colored saucepan over medium heat for 4–5 minutes. Remove from the heat; carefully stir in the lemon juice and remaining parsley.
6. Plate the potatoes and trout, keeping the crisp skin facing up. Spoon brown butter beside the fish and serve immediately with lemon wedges.

Why You’ll Love This Recipe

A lovely balance of flavors: Mild trout, nutty brown butter, fresh parsley, and bright lemon make an elegant but comforting combination.
Crisp skin without a flour coating: Dry fish, a hot pan, and a little patience give you a delicate, lightly crisped finish.
A complete meal: Buttery parsley potatoes make this Austrian-inspired lakeside supper satisfying without overshadowing the fish.
Simple ingredients, special results: Everything comes together with everyday equipment and a short shopping list.

Grocery List

Seafood: 4 skin-on lake trout fillets, 170 g (6 oz) each; ask the fishmonger to remove the scales and pin bones.
Produce: 800 g waxy potatoes, 1 small bunch flat-leaf parsley, and 1 large lemon.
Dairy: 100 g unsalted butter.
Pantry: Neutral oil such as sunflower or canola oil, fine salt, and black pepper.

Full Ingredients

For the Trout

4 skin-on lake trout fillets, 170 g (6 oz) each, scaled and pin-boned, approximately 1.5–2 cm (⅝–¾ inch) thick at the thickest point
1 tablespoon (15 ml) neutral oil, divided equally between two batches
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) freshly ground black pepper

For the Parsley Potatoes

800 g (1 lb 12 oz) waxy potatoes, such as small yellow potatoes, weighed after peeling and cut into 3 cm (1¼-inch) pieces
2 liters cold water, for cooking
30 g unsalted butter
3 tablespoons (11 g) finely chopped flat-leaf parsley
½ teaspoon (3 g) fine salt
¼ teaspoon (0.5 g) freshly ground black pepper

For the Brown Butter and Serving

70 g unsalted butter, cut into 6 pieces
1 tablespoon (15 ml) freshly squeezed lemon juice
1 tablespoon (4 g) finely chopped flat-leaf parsley
4 lemon wedges, for serving

One large lemon should provide both the juice and wedges: cut it in half, squeeze one half, and cut the other half into 4 wedges.

Austrian Lake Trout with Brown Butter and Parsley Potatoes – Closeup

Step-by-Step Instructions

Step 1: Start the potatoes and warm the oven

Heat the oven to 200°F (95°C). Set a wire rack over a baking sheet; you will use this to keep the first batch of trout warm without trapping moisture beneath the skin.

Place the potatoes in a medium saucepan with 2 liters of cold water. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 18 minutes, checking at 15 minutes. The potatoes are ready when a small knife slides easily into the center without the pieces falling apart.

Step 2: Prepare the trout

While the potatoes cook, check the trout for remaining pin bones by running a clean fingertip gently along the flesh. Remove any bones with fish tweezers. Pat both sides thoroughly dry with paper towels, paying particular attention to the skin.

Keep the fish refrigerated on a plate while you prepare the parsley and lemon. Just before each batch goes into the skillet, season it with its share of the ½ teaspoon salt and ¼ teaspoon pepper reserved for the fish. Seasoning at the last moment helps prevent moisture from collecting on the skin.

Step 3: Finish the parsley potatoes

Drain the cooked potatoes well and return them to the empty saucepan over low heat for 2 minutes, shaking the pan gently once or twice to release excess steam. Turn off the heat.

Add 30 g butter, 3 tablespoons parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Gently toss or fold until the potatoes are evenly coated. Cover and set aside while you cook the trout. Avoid vigorous stirring, which can break the potatoes into mash.

Step 4: Pan-fry the trout until the skin is lightly crisp

Heat a large, heavy nonstick or well-seasoned skillet over medium heat for 2 minutes. Add half the oil and swirl to coat the base. Lay 2 fillets in the pan, skin-side down, leaving space between them. The oil should sizzle gently, not smoke.

Press each fillet lightly with a fish spatula for the first 20–30 seconds so the skin stays in contact with the pan. Cook skin-side down for 5 minutes, without moving the fish unnecessarily. If the skin is browning too quickly, reduce the heat slightly.

Turn carefully and cook flesh-side down for 1–2 minutes. Check the thickest part with an instant-read thermometer inserted from the side: it should reach 145°F (63°C). If needed, continue in 30-second increments. The flesh should be opaque and separate easily into moist flakes.

Transfer the cooked fillets to the prepared rack, skin-side up, and place in the warm oven. Repeat with the remaining oil and trout. Keep the first batch in the oven only while you finish the second batch and sauce, approximately 10–12 minutes. Transfer the second batch to the rack while you make the brown butter.

Step 5: Make the lemon brown butter

Place the remaining 70 g butter in a small, light-colored saucepan over medium heat. Let it melt, then cook for 4–5 minutes, swirling frequently. The butter will foam, then reveal golden-brown specks on the bottom. When those milk solids turn hazelnut brown and smell nutty, immediately remove the pan from the heat.

Let the butter settle for 15 seconds. Stand back and carefully stir in the lemon juice; it may bubble and spit. Add the remaining 1 tablespoon parsley. Pour the sauce into a heatproof jug, scraping in the golden-brown milk solids so they stop cooking in the hot pan. Those toasted specks are where much of the flavor lives.

Step 6: Plate and serve

Divide the parsley potatoes among 4 warm plates. Place one trout fillet on each plate, skin-side up, and spoon the lemon brown butter beside the fish and around the potatoes.

Keep most of the sauce off the skin so it stays crisp. Add a lemon wedge to each plate and serve immediately, encouraging everyone to squeeze over extra lemon to taste.

Pro Tips

Dry skin is the key: A second quick pat with paper towels immediately before seasoning makes a noticeable difference.
Give the fillets room: Two fillets at a time fit comfortably in most 30 cm (12-inch) skillets. Crowding lowers the pan temperature and encourages steaming.
Watch the butter, not just the clock: Pan size and heat affect browning speed. Remove it as soon as the milk solids are golden brown; black specks and an acrid smell mean it has burned.
Let thickness guide the final cooking time: Thin tail sections finish before thick centers. Use the thermometer rather than extending the cooking time automatically.
Use warm plates: Fish cools quickly. Warm serving plates help keep the meal inviting without cooking the trout longer.

Variations

Use another trout: Skin-on rainbow trout or brown trout fillets work well. Choose similar-sized portions and cook to the same internal temperature.
Add capers: Stir 1 tablespoon (10 g) drained, rinsed capers into the finished brown butter. Reduce the salt on the potatoes to ¼ teaspoon if you prefer a less salty result.
Try a parsley-dill finish: Replace 1 tablespoon of the parsley in the potatoes with 1 tablespoon finely chopped fresh dill.

Storage & Make-Ahead

Make ahead: Peel and cut the potatoes up to 24 hours ahead; keep them submerged in cold water in a covered container in the refrigerator. Drain before cooking and use fresh water. Chop the parsley up to 1 day ahead and refrigerate in a covered container. For the best skin and texture, cook the trout just before serving.

Store: Refrigerate leftover trout, potatoes, and sauce in separate covered containers within 2 hours of cooking. Use within 3 days. The fish skin will soften during storage.

Reheat: Place the trout skin-side up on a baking sheet and heat at 300°F (150°C) for approximately 12–15 minutes, until the center reaches 165°F (74°C). Reheat the potatoes in a covered skillet over medium-low heat with 1 tablespoon (15 ml) water, stirring occasionally, until they reach 165°F (74°C). Gently melt the brown butter over low heat without browning it further.

Nutrition (per serving)

Estimated for one trout fillet, one-quarter of the potatoes, and one-quarter of the sauce. Values vary with the trout and the amount of butter left in the pan.