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Old 28-11-2004, 02:15 AM
Vicki Beausoleil
 
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Default Trout with Lime and Capers

from rec.food.recipes, posted by Noino


* Exported from MasterCook *

Trout Fillets with Lime and Caper Sauce

Recipe By :British Trout Association
Serving Size : 4 Preparation Time :0:05
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 trout fillets
4 ounces unsalted butter
2 Tbsp capers in brine -- drained and washed
2 Tbsp chopped fresh chervil or dill
1 Tbsp lime juice
salt and pepper

There shouldn't be any bones in your fillet, if you are purchasing from
a
supermarket or fish mongers, however check to see that all the bones are
removed. Using a small pair of tweezers pull out any small bones that
may
still remain in the trout.
Wash and dry the trout fillets and season lightly. 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. 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 and serve with mashed potato.

T(Cook Time): "0:05"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 439 Calories; 33g Fat (69.5%
calories
from fat); 33g Protein; trace Carbohydrate; 0g Dietary Fiber; 154mg
Cholesterol; 240mg Sodium. Exchanges: 4 1/2 Lean Meat; 4 1/2 Fat; 0
Other
Carbohydrates.

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