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Trout Fillets with Lime and Caper Sauce 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 Salad leaves and grilled tomatoes, to serve Prep time: 5 minutes Cooking time: 5-6 minutes Serves: 4 Method: 1. Wash and dry the trout fillets and season lightly. 2. 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. 3. Fry gently for 3 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 with the capers and dill and fry until golden brown. 6. Add lime juice to taste and a little salt and pepper. Spoon over the trout and serve with salad leaves and tomatoes. Recipe courtesy of British Trout Association |
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