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Ingredients:
8
trout fillets
125g/ 4oz unsalted butter
2 tblsp capers in brine, drained and washed
2 tblsp chopped fresh chervil or dill
1-2 tblsp lime juice
salt and pepper, to taste
Mashed potato and lime wedges, to serve
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Trout
Fillets with Lime and Caper Sauce
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Prep
time: 5 minutes
Cooking time: 5-6 minutes
Serves: 4
There
shouldn't be any bones in your fillet, if you are purchasing
from a supermarket or fish mongers, however check to see that
all the bones are removed. Using a small pair of tweezers
pull out any small bones that may still remain in the trout.
Method:
Wash
and dry the trout fillets and season lightly. Melt 25g (1oz)
of the butter in a large frying pan and as soon as it starts
to foam, add the fillets, skin side down. Fry gently for 3 minutes,
carefully flip over and cook for a further 1 minute.
Using a fish slice, transfer the trout to heated plates and
keep warm in a low oven.
Add
the remaining butter to the pan with the capers and dill and
fry until golden brown. Add lime juice to taste and a little
salt and pepper. Spoon over the trout and serve with mashed
potato.
British
Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
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Recipes
