Saturday, January 28, 2012
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.
4 x 8oz trout filet
2 large eggs
3 tbsp capers
1 lemon, juiced
Salt & pepper
2 tbsp olive oil
2 tbsp butter
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.