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 supplied by British Trout Association