Rainbow Trout with Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes

Name: Rainbow Trout with Caper and Lemon Butter, Mixed Vegetables and Baby New Potatoes
Cook time: 60 min
Total time: 60 min
Cuisine: British
Ingredients: 1 whole rainbow trout (gutted); 2 tablespoons of Opies capers; 100g unsalted butter; 1 lemon; Pinch of salt and pepper; Flour (enough to lightly dust the fish)

Over a year ago 3,043 views

Cook: 60 mins

British Main Course

Ingredients

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1
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

Opies in-house chef Aron Sheridan suggests serving with baby new potatoes, a dressed mixed salad and garnish with lemon wedges.