Trout Fillets With Lime and Caper Sauce Recipe #346306
This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good
by Sandyg61
14 min | 6 min prep
SERVES 4
- 8 trout fillets
- 4 ounces unsalted butter
- 2 tablespoons capers in brine, drained and washed
- 2 tablespoons fresh dill, chopped
- 1-2 tablespoon lime juice
- salt and pepper, to taste
- 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.
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5 stars