Fresh Trout with Capers - Just the Recipe

If you enjoy fish I highly recommend this very easy and tasty pan seared trout.


Fresh Trout with Capers
As seen on CityLine by Massimo Capra


Coating the filets with egg before frying helps seals in flavour, plus it keeps the trout nice and moist.

Ingredients
4 x 8oz trout filet
2 large eggs
3 tbsp capers
1 lemon, juiced
Salt & pepper
2 tbsp olive oil
2 tbsp butter

Method

Crack the two eggs in a bowl and season with a little salt and pepper, beat them well and place the washed trout filets in them. Set aside.

Preheat a skillet and place the butter and oil in it, remove the trout filet from the egg and place into the foaming butter skin side up.

Cook until golden brown and then turn, add the capers and cook until done (about 2 minutes), sprinkle the lemon juice and remove from the fire after 30seconds.Remove from the skillet and place on top of a ragú of cauliflower, squash and leeks.

26% Whole Wheat Sandwich Bread with Seeds

I have never considered myself to be a wimp but it seems that I am. I found a recipe for Whole Wheat Sandwich Bread with only 50% whole wheat for those who prefer less whole wheat in their bread on Rose Levy Beranbaum's site which she describes as her new favourite sandwich bread. For those of us who prefer even less whole wheat in our bread she modified the recipe to 26% Whole Wheat Sandwich Bread and titled it Special for Whole Wheat Wimps and that would include wimpy old me. Really, there is nothing wimpy about this bread at all. In fact it is a wonderful sandwich bread that even with only 26% whole wheat it is elevated to a healthier version than plain old white bread. I then proceeded to up the ante for an even healthier bread by adding some seeds. This recipe with a small amount of old sourdough added to it produces a lovely to work with dough and baked in a 5 x 9 loaf pan you are rewarded with a large loaf of bread worthy of man sized sandwiches.

If your omit the old sourdough Rose instructs to bake the bread in a 4 x 8 loaf pan instead. I have to admit I prefer the smaller pan size for sandwiches so next time I make this and want to keep the old sourdough in the recipe I will just remove a small portion of dough and shape it into a roll and bake it together with the loaf.

If eating this bread makes me a wimp then I will proudly carry the label, and as I am sure there are many of you out there let us raise our hands in solitarity or better yet let us roll up our sleeves and bake this amazing bread.

You can find the recipes here: http://www.realbakingwithrose.com/2008/06/whole_wheat_sandwich_loaf.html

http://www.realbakingwithrose.com/2008/08/special_for_whole_wheat_wimps.html

Yeastspotted.