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Trout with caper butter
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1 tbsp olive oil
2 brown trout fillets
40g unsalted butter
1 tbsp salted capers, rinsed
1 x ½ lemon, juice
1 tbsp chopped flat leaf parsley
1. Heat the oil in a large frying pan. Season the trout and fry for 2 minutes on each side. Remove from the pan and place each fillet on a plate, then cut each one in half.
2. Add the butter to the pan. When foaming, add the capers and squeeze in the lemon juice. Cook for 1 minute until the butter is golden and smells nutty. Drizzle over the fish and sprinkle with the parsley. Serve immediately.
Typical values per serving:
This recipe was first published in January 2012.