Best Mountain Trout With Lemons And Capers Recipes

BUTTERFLIED TROUT IN LEMON CAPER BUTTER

Steps:

• Lay out the trout so the skin side is down. Open the flesh like a book. With a sharp knife, carefully cut out the backbone, making sure to keep the fillets attached at the head and the tail. Season both sides of the trout with salt and pepper.
• Lightly dredge both sides of the trout with flour, shaking off any excess. Heat a large saute pan over high heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Heat the oil until it shimmers when swirled. Carefully add the trout, flesh-side down, starting at the tail and laying away from you towards the head. You may need to cook the trout in batches. Cook until golden brown on both sides, about 2 to 3 minutes per side. Remove to a platter and keep warm.
• Once the trout is all cooked, return the pan to medium-high heat and remove all but 1 tablespoon of the oil. Add 2 tablespoons of the butter and cook just until it begins to brown and smell nutty, about 3 minutes. Add the capers, lemons, croutons, white wine, and lemon juice and cook, stirring, for 2 minutes. Add the remaining tablespoon of butter and remove from the heat. Stir in the parsley and pour over the trout.
• Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the bread cubes and cook, stirring, until toasted and golden brown, about 10 minutes. Season with salt and pepper. Remove from the heat and cool.

STEELHEAD TROUT RECIPE WITH LEMON CAPER SAUCE

Steps:

• Season the tops of steelhead trout fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom.
• In a large skillet, heat 1 tablespoon of olive oil on medium heat until hot but not smoking. (Note: 1 tablespoon of olive oil is enough as fish will release lots of its own oil - steelhead trout is a fatty kind of fish).
• Add steelhead trout fillets, skin side up, non-skin side down. Cook for about 2 minutes on medium heat, making sure the oil does not smoke.
• Turn the fillets over, skin side down. Cook for another 2 minutes on medium-low heat (keeping oil from burning).
• Remove from heat, close the pan with the lid, and let the trout sit for 5-10 minutes until flaky and cooked through completely.
• After the fish is cooked through, using a spatula, carefully remove trout fillets to the plate, separating the fillet from the skin (skin will remain on the bottom of the pan). Carefully scrape the fish skin off the bottom of the pan, making sure to leave the fish oil in the pan.
• Add capers, diced garlic, and lemon juice to the same skillet with oil in which you just cooked the trout.
• Cook the sauce on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat.
• Add 2 tablespoons of butter, off heat, to the lemon caper sauce, stirring, until the butter melts and forms a creamy mixture.
• Add cooked steelhead trout fillets back to the pan, spoon sauce over the fish, and serve.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Steps:

• Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet. Combine the flour, 1/2 teaspoon salt and pepper to taste. Coat the fillets in the seasoned flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the trout and saute until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
• Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES

Steps:

• Mix the olive oil, capers and rosemary.
• Put fish in an ovenproof dish.
• Pour the olive oil mixture over the fish.
• Thinly slice the lemons and arrange the slices so that they cover the fish completely.
• Drain the anchovies of oil, slice in half and drape over the lemon slices.
• Add splash of white wine and salt and pepper to taste.
• Bake in oven at 200c for 20 minutes, or until fish is cooked.
• I served this with rice flavoured with lemon juice and black pepper and a side dish of brocolli.

MOUNTAIN TROUT WITH LEMONS AND CAPERS

Steps:

• Place the flour in a shallow dish. Add 1 teaspoon of the salt and 1/2 teaspoon of the black pepper; stir with a fork to combine. Lightly season the trout with salt and pepper. (If you prefer not to have your dinner looking at you while you eat it, snip off the fish heads with a pair of kitchen shears.) Dredge both sides of the trout in flour, shaking gently to remove the excess.
• Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the trout to the skillet, skin side up. Cook until pale golden, about 3 minutes. Turn and continue cooking until the fish is firm, an additional 3 to 4 minutes.
• Remove the trout to a warm serving platter and tent loosely with aluminum foil to keep warm.
• Remove the skillet from the heat. Add the remaining 1 tablespoon of butter, the lemon juice, and capers. Return to the heat if necessary to brown the butter, stirring with a wooden spoon to release the brown bits in the bottom of the skillet, 1 to 2 minutes. Pour the pan sauce over the trout and serve immediately.