WHOLE RAINBOW TROUT RECIPES RECIPES

Steps:

• Heat some olive oil or vegetable oil in a non stick pan
• Season and dust the trout in flour
• Cook the trout for two minutes on each side then place into the oven for fifteen minutes
• Carefully remove the trout from the pan and place on a serving plate.
• Add chopped capers, lemon juice and butter to the pan
• Leave the pan off the heat and let the butter melt slowly
• Pour the butter sauce and caper over the trout and serve
• serve with baby new potatoes, a dressed mixed salad and garnish with lemon wedges

Steps:

• Wash the trout in cold water and pat dry to remove any tiny stray bones. Season the trout with salt and pepper, heat the olive oil in a large saute pan over medium heat and cook the fish skin side down. Cook the trout in batches of 1 or 2 at a time. Cook the skin side for 2 to 3 minutes before turning with a spatula to cook the flesh side. Cook for an additional 2 to 3 minutes or until fully cooked but be careful of overcooking as the fish are thin and cook quickly. As the trout are finishing, add the butter to the pan and allow to bubble before adding the tomatoes. Cook for 2 minutes, add the tarragon and remove from the heat. Serve immediately with fiddlehead ferns.;