Trout with Lime and Caper Sauce Print Email

4 trout fillets
4 TBS unsalted butter
1 TBS capers in brine, drained and washed
1 TBS chopped fresh chervil or dill
1 TBS lime juice
salt and pepper

Wash and dry the trout fillets and season lightly. Melt 1 TBS of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down. Saute gently for 3 minutes, carefully flip over and cook for a further 1 minute.

Carefully 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 saute until golden brown. Add limejuice to taste and a little salt and pepper. Spoon over the trout and serve.

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