Pan-Seared Trout with Brown Butter Cherry Sauce

Pat the trout fillets completely dry with paper towels. Score the skin of each fillet with 3 shallow diagonal cuts to prevent curling. Season generously on both sides with flaky sea salt and black pepper. Pit and halve the cherries, mince the shallots and garlic, and strip the thyme leaves.

Place the seasoned fillets skin-side up on a rack, uncovered, and rest at room temperature for 15 minutes to allow the seasoning to penetrate and the surface to dry further.

Heat a large stainless-steel or cast-iron skillet over high heat. Add the olive oil and 1 tbsp of the butter and swirl until the butter foam subsides and the fat shimmers. Lay the fillets skin-side down, pressing each gently with a spatula for 10 seconds to ensure full skin contact. Cook until the skin is deep golden and crisp and the flesh is opaque two-thirds of the way up the fillet, about 3–4 minutes — do not move them.

Flip each fillet and cook flesh-side down for 1–2 minutes until a meat thermometer inserted into the thickest part reads 63°C. Transfer to a warm plate, skin-side up, and tent loosely with foil.

Reduce the heat to medium and add the remaining 2 tbsp of butter to the same pan. Cook, swirling frequently, until the butter turns a deep hazelnut colour and smells nutty, about 2 minutes.

Add the shallots and garlic to the brown butter and cook, stirring, until softened and translucent, about 2 minutes.

Increase the heat to high and add the cherries and thyme. Cook, tossing occasionally, until the cherries blister and release their juices but still hold their shape, about 2–3 minutes.

Pour in the white wine and let it reduce by half, about 1–2 minutes, scraping up any caramelised bits from the pan.

Stir in the sherry vinegar and caster sugar, taste, and adjust seasoning with salt and pepper. Remove from the heat.

Spoon the cherry sauce generously over the rested trout fillets, scatter with fresh parsley, and serve immediately.