Trout With Caper Sauce Recipes

Steps:

• a few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste.
• then leave to infuse.
• when ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil,.
• then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper.
• then pour over the caper sauce.
• grill under a high heat untill the skins become crispy brown (3-4 mins each side).
• then serve with the pan juices alongside a nice fresh salad or good old fashioned chips.

Steps:

• Wash and dry the trout fillets and season lightly.
• Melt 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.

Steps:

• For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
• Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
• For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
• Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
• For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
• Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
• For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
• Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
• Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
• For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
• Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
• Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
• Place trout in the middle of the aluminum foil; top with butter, lemon pepper, capers, and paprika. Pour cooking wine over trout. Close foil around the trout.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes. Garnish trout with parsley.

Steps:

• Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
• Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
• Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Rinse the fish, then pat dry with kitchen paper. Put in a roasting tray, season, then dot with a third of the butter. Roast for 10-12 mins.
• When the fish is almost ready, melt the remaining butter in a frying pan. Turn up the heat until it turns brown. Take off the heat, then add lemon juice, parsley and capers. Pour over the fish, then serve with green beans.