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.

Ingredients

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

Method

1. 1. Season the fillets wth salt and pepper.
   
3. 2. Melt 25g of butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
5. 3. Fry gently for 3-4 minutes, carefully flip over and cook for a further 1 minute.
7. 4. Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
9. 5. Add the remaining butter to the pan.
11. 6. When the butter turns brown add the shallots and gently fry until softened.
13. 7. Quickly add the capers and lemon juice (watch for the flame) and last minute before serving toss the parsley through.
14. 8. Season to taste.
    
16. 9. Put the trout on the serving plates with whatever you decide to serve with it and coat the fillets with the sauce.