Pan fried trout with lemon caper parsley butter sauce

Method Print recipe

1. On the day of cooking, remove trout from its packaging, place on a tray covered in clingfilm and set aside in the fridge until ready
2. Remove trout from the fridge and dust with seasoned flour
3. Heat a frying pan and add olive oil, once hot place the trout fillets skin side down. Cook until golden and then turn. Add half the butter and baste, once cooked remove from the pan and place onto your serving dish and keep warm
4. In the same pan add the remaining butter and heat to form a beurre noisette or nut brown butter. This should resemble a deep yellow almost brown colour with a nutty scent. Once formed finish with capers, parsley, juice of one lemon and sea salt
5. Pour on the trout fillets to finish your dish and garnish with a lemon wedge