This is one of my favourite fish dishes, it is a shame however it isn’t so easy to get hold of trout, in fact you can’t buy it anywhere in NZ. So one day I will get my licence and buy a rod which will save me travelling to the UK to try this recipe again!
This recipe is for 4 people using fillets but if I was cooking this for myself I would actually use 1 whole trout (head and tail on) for 1 person obviously size dependent.
4 Trout fillets, scaled, pin boned and cleaned ready for cooking
125g unsalted butter
4 tblsp diced shallot
4 tblsp capers
4 lemon juice
4 tblsp chopped fresh parsley
Salt and pepper, to taste
- 1. Season the fillets wth salt and pepper.
- 2. Melt 25g of butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
- 3. Fry gently for 3-4 minutes, carefully flip over and cook for a further 1 minute.
- 4. Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
- 5. Add the remaining butter to the pan.
- 6. When the butter turns brown add the shallots and gently fry until softened.
- 7. Quickly add the capers and lemon juice (watch for the flame) and last minute before serving toss the parsley through.
- 8. Season to taste.
- 9. Put the trout on the serving plates with whatever you decide to serve with it and coat the fillets with the sauce.