Mountain Trout With Lemons And Capers Recipes
TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES
Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well.
Provided by wickedwaterwitch
Categories Trout
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix the olive oil, capers and rosemary.
- Put fish in an ovenproof dish.
- Pour the olive oil mixture over the fish.
- Thinly slice the lemons and arrange the slices so that they cover the fish completely.
- Drain the anchovies of oil, slice in half and drape over the lemon slices.
- Add splash of white wine and salt and pepper to taste.
- Bake in oven at 200c for 20 minutes, or until fish is cooked.
- I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.
PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS
This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.
Provided by Molly O'Neill
Categories dinner, easy, quick, weeknight, times classics, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
- Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
- Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams
MOUNTAIN TROUT WITH LEMONS AND CAPERS
Capers are the preserved unopened flower buds of a prickly shrub native to the Mediterranean. The shrubs thrive on rocky cliffs of arid regions, including southern France and Sicily, where they are farmed as a cash crop. Salted capers are hand-harvested then cured and aged in sea salt. This process preserves the intense floral tones, herbal flavor, and firm texture of the buds. Brined capers are soaked in saltwater, then packed in brine or a mixture of brine and vinegar, which dulls the flavor. The salted capers tend to be a little more expensive, but are hand-harvested and worth every penny. While working for Epicurious television, I was able to travel to Italy to do a story on salted capers. Standing on the rocky hillside of an island, looking out over the sun-drenched Mediterranean, watching the peasant women harvesting the capers by hand while chattering in their local dialect, was pure poetry. When I returned to the States, I was reviewing the rough cut, which is a very basic edit of footage, a visual rough draft. A colleague who spoke Italian interrupted, "Wait a minute, play that back." Turned out the pleasant chatter was not as idyllic as the scenery. One of the women was talking about her son-in-law, whom she called a worthless bastard and car thief. We decided to replace their conversation with a little music.
Yield serves 2 to 4
Number Of Ingredients 7
Steps:
- Place the flour in a shallow dish. Add 1 teaspoon of the salt and 1/2 teaspoon of the black pepper; stir with a fork to combine. Lightly season the trout with salt and pepper. (If you prefer not to have your dinner looking at you while you eat it, snip off the fish heads with a pair of kitchen shears.) Dredge both sides of the trout in flour, shaking gently to remove the excess.
- Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the trout to the skillet, skin side up. Cook until pale golden, about 3 minutes. Turn and continue cooking until the fish is firm, an additional 3 to 4 minutes.
- Remove the trout to a warm serving platter and tent loosely with aluminum foil to keep warm.
- Remove the skillet from the heat. Add the remaining 1 tablespoon of butter, the lemon juice, and capers. Return to the heat if necessary to brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour the pan sauce over the trout and serve immediately.
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PAN FRIED TROUT WITH LEMON AND CAPERS | UMAMI
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- Pour a couple of tablespoons of olive oil in a large sauté or frying pan over medium-high heat. When it’s moderately hot, add the trout.
- Cook the trout until golden brown on both sides. Move the cooked trout to a plate and keep warm.
- In the same pan melt one tablespoon of butter until it starts to brown; add the wine, lemon rind, lemon juice, and capers. Stir until the wine comes to a boil. Swirl in the other tablespoon of butter.
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