I’m REALLY enjoying this Fish is the Dish project. They send a ‘fish parcel’ every couple of weeks and I get to cook with all sorts of really beautiful fresh fish.
This week, it was some gorgeous fresh trout from a company called Dawnfresh. The colours were absolutely amazing. We all gathered round oohing and ahhing at the beautiful skin (and then had a big family argument about how to cook it).
I won (obviously) when I found this gorgeous recipe over at BritishTrout.co.uk – it’s basically fillets of trout with a lime and caper butter sauce. It was so easy and quick, and absolutely delicious. I changed it about as we didn’t have any fresh herbs, which I think would enhance it even more, but do give it a try anyway, it was yum scrum:
Trout with a lime and caper butter sauce
6 trout fillets, seasoned
2 tbsp capers, rinsed
2 tbsp lime juice
So basically just use a knob of the butter to gently fry the trout, skin side down. It cooks really fast, so you only need to give it about 3 or 4 minutes before you flip it over and cook on the other side for about a minute.
Then just remove the fillets and keep them warm. Pop the rest of the butter into the pan, and add in the capers and the lime juice. Once the sauce is all lovely and foamy, pour it over the fish and serve.
My twist: we ate our trout with some lovely baby roasted potatoes sprinkled with rosemary salt, and also some roasted parsnips – the sweetness went really well with the vinegary capers.