Best Mountain Trout With Lemons And Capers Recipes

TROUT WITH LEMON, CAPERS, ROSEMARY AND ANCHOVIES

Trout with lemon, capers, rosemary and anchovies image

Delicious, quick, easy and healthy! This would work for a dinner party or for every day and needs minimal preparation time and looking after. The sharpness of the lemon seems to complement the saltiness of the capers and anchovies well.

Provided by wickedwaterwitch

Categories Trout

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 trout fillets (but would work with most fish)
3 tablespoons olive oil
1/2 cup capers
1/2 cup rosemary
8 anchovies (I used a small tin, containing about 8 anchovy fillets since that's how they're sold over here in th)
2/3 lemon, depending on quantity of fish
white wine (although water would be ok)
salt and pepper

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.

BUTTERFLIED TROUT IN LEMON CAPER BUTTER

Butterflied Trout in Lemon Caper Butter image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 butterflied whole trout
Salt and freshly ground black pepper
Flour, for dredging
Olive oil, for sauteeing
2 tablespoons butter, plus 1 tablespoon
2 lemons, supremed and cut into 1/2-inch pieces
1 tablespoon capers
Toasted Croutons, recipe follows
1/4 cup dry white wine
1 teaspoon lemon juice
1/4 cup chopped parsley leaves
3 tablespoons olive oil
4 (1/2-inch thick) slices white bread, crusts removed and cut into 1/4-inch cubes
Salt and freshly ground black pepper

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.

PAN-FRIED TROUT WITH ROSEMARY, LEMON AND CAPERS

Pan-Fried Trout With Rosemary, Lemon and Capers image

This 1994 recipe gets Provencal flavors on the table in minutes. Fresh rosemary needles are pressed into the fillets, which are seasoned in flour and pan fried for a crisp exterior and flaky inside. A sauce built on shallots, white wine and lemon adds complexity. Pair it with a light vegetable like sautéed asparagus, or a bright arugula salad, and serve with some of that white wine for an easy, refreshing spring dinner.

Provided by Molly O'Neill

Categories dinner, easy, quick, weeknight, times classics, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 teaspoons chopped fresh rosemary
4 trout fillets
1/4 cup all-purpose flour
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 tablespoon olive oil
2 shallots, peeled and minced
1 cup white wine
1 tablespoon lemon juice
1 tablespoon drained 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.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 388 milligrams, Sugar 3 grams, TransFat 0 grams

MOUNTAIN TROUT WITH LEMONS AND CAPERS

Mountain Trout with Lemons and Capers image

Capers are the preserved unopened flower buds of a prickly shrub native to the Mediterranean. The shrubs thrive on rocky cliffs of arid regions, including southern France and Sicily, where they are farmed as a cash crop. Salted capers are hand-harvested then cured and aged in sea salt. This process preserves the intense floral tones, herbal flavor, and firm texture of the buds. Brined capers are soaked in saltwater, then packed in brine or a mixture of brine and vinegar, which dulls the flavor. The salted capers tend to be a little more expensive, but are hand-harvested and worth every penny. While working for Epicurious television, I was able to travel to Italy to do a story on salted capers. Standing on the rocky hillside of an island, looking out over the sun-drenched Mediterranean, watching the peasant women harvesting the capers by hand while chattering in their local dialect, was pure poetry. When I returned to the States, I was reviewing the rough cut, which is a very basic edit of footage, a visual rough draft. A colleague who spoke Italian interrupted, "Wait a minute, play that back." Turned out the pleasant chatter was not as idyllic as the scenery. One of the women was talking about her son-in-law, whom she called a worthless bastard and car thief. We decided to replace their conversation with a little music.

Yield serves 2 to 4

Number Of Ingredients 7

Ingredients

1/2 cup all-purpose flour
Coarse salt and freshly ground black pepper
2 (12-ounce) trout, butterflied (have your fishmonger do this)
2 tablespoons canola oil
2 tablespoons unsalted butter
Juice of 1 lemon
2 teaspoons salted capers, rinsed

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.