Here's another quick dish that's suitable for a weeknight dinner. On occasion I'll change up the sauce a bit by adding any combination of chopped parsley, red pepper flakes, minced garlic or chopped chives.
It's essential to have everything prepped and ready to go, otherwise the trout might cool down too much while you make the sauce.
3/4 lb trout fillets
salt and pepper
1 tbsp butter
1/4 cup dry white wine
1-2 tbsp freshly squeezed lemon juice, to taste
1 tbsp capers
Rinse the fillets with cold water and pat dry. Season both sides with salt and pepper.
Warm a serving plate and keep warm while you cook the trout.
Heat a skillet over medium heat and add the butter. When the butter has melted and begins to froth, add the trout skin side down and cook for about 3-5 minutes until the skin is crispy and the fish begins to looks opaque along the edges of the fillets. The time will vary depending on the size and thickness of your fish.
Gently turn the fillets over and cook another 3-5 minutes or until the fish flakes easily. Remove to the warmed plate.
Add the wine, lemon juice and capers to the skillet. Increase the heat to medium high and cook, scraping up the browned bits until the sauce has reduced by almost half; about 3-4 minutes.
Pour the lemon caper sauce over the trout and serve immediately.
2 comments:
I've been craving chicken picata so I went out and bought the ingredients yesterday. Then I come here and you up the game with trout. I wonder if I can find a decent trout in Los Angeles. GREG
Looks pretty and great flavour combos. We are doing well down in New Zealand - it helps being surrounded by sea! Case numbers are going down daily now - 4 deaths sadly in total. Stay well
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