PAN FRIED TROUT WITH LEEKS, ALMONDS AND CAPERS

PAN FRIED TROUT WITH LEEKS, ALMONDS AND CAPERS image

Categories Fish

Yield 4 servings

Number Of Ingredients 12

1 cup sour cream
10 sprigs chives, thinly sliced
juice of 1/2 lemon
1 large leek, trimmed, outer layer discarded, white and light green parts separated and cut into 1/4 inch rounds
3/4 cup white wine
1 bay leaf
Salt and freshly ground black pepper
5 tbsp butter
4 4ounce skin on brook trout fillets
3 tbsp finely chopped almonds
3 tbsp capers, rinsed and chopped
2 tbsp parsley leaves, finely chopped

Steps:

In a small bowl, combine sour cream, chives and lemon juice. Place in refrigerator. Place white leeks in a bowl of cold water. Place light green leeks in a second bowl of cold water. Shake bowls until grit is dislodged, drain and rinse again. Bring white wine, bay leaf and a pinch each of salt and pepper to simmer in a small pot over high heat. Add white leeks and reduce heat to medium. simmer until tender, about 10 minutes. In a large saute pan over medium heat, saute light green leeks with 1 tbsp butter and a pinch of salt until just softened, about 2 minutes. Remove white leeks from cooking liquid and add to saute pan with light green leeks. Cook leeks together until flavors meld, 2 minutes more. Transfer to a bowl and set aside. Season trout fillets with salt and pepper. Wipe saute pan clean and place back over high heat. Add 1 12 tbsp butter and melt until just foaming. Place 2 fillets, skin side down into pan. Cook until skin crisps, 2 minutes. Flip and add 1/2 tbsp butter, half the chopped almonds and half the capers. Reduce heat to medium and saute fish until just cooked through and flesh flakes, about 2 minutes. more. Transfer fish, skin side up to a plate along with almonds and capers. Repeat with remaining fish. To serve, spread seasoned, chilled sour cream across four plates. Spoon leeks over top and nestle trout fillets, skin side up, into leeks. Spoon capers and almonds over fish and garnish with chopped parsley.