Best Trout With Caper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TROUT WITH CAPER SAUCE



Trout With Caper Sauce image

this is a very quick easy meal that even a novice can cook. to make it easier buy your trout at the fishmongers and get them to gut and clean the fish.

Provided by Chef ian b

Categories     < 30 Mins

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

2 whole trout
5 tablespoons olive oil
1 garlic clove (crushed)
1 lemon, juice of
4 ounces capers (crushed)
salt and pepper

Steps:

  • a few hours before cooking put oil in a bowl with the crushed garlic and lemon juice and beat together then add capers and salt and pepper to taste.
  • then leave to infuse.
  • when ready to cook fish, remove grill rack from pan and line with foil, pre heat grill and arrange the trout over the foil,.
  • then gash the trout twice in the thickest part of the body and brush with a little oil and a sprinkle of salt and pepper.
  • then pour over the caper sauce.
  • grill under a high heat untill the skins become crispy brown (3-4 mins each side).
  • then serve with the pan juices alongside a nice fresh salad or good old fashioned chips.

TROUT WITH CAPER SAUCE



Trout with Caper Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h55m

Yield Serves 6

Number Of Ingredients 20

2 pounds russet potato, skin left on, cut into 1/4-inch sticks
1 cup heavy cream, plus an additional 1/4 cup for reheating if necessary
4 tablespoons unsalted butter, plus an additional 2 tablespoons for reheating if necessary
Salt and white pepper
1/4 cup salt
2 pounds green beans, ends trimmed
2 pounds carrots, peeled and cut into 1/4-inch sticks
12 trout filets, deboned
1 tablespoon salt
2 teaspoons pepper
2 cups all-purpose flour
1/4 cup grape seed oil
1/4 cup sliced almonds
2 tablespoons grape seed oil
1/4 cup minced shallots
1/2 cup capers
1 cup lemon juice
1/2 pound unsalted butter, cut into cubes
Salt and black pepper
1 tablespoon chopped fresh parsley

Steps:

  • For the mashed potatoes: Put the potatoes in a large pot with 2 gallons of cold water. Bring the water and potatoes to a boil and cook until the potatoes are tender. Strain the potatoes and allow them to rest in the strainer over the sink for 5 to 10 minutes so they steam and dry out a bit. While the potatoes are draining combine the cream and butter in the pot and bring to a boil, melting the butter.
  • Put the potatoes back into the pot with the cream and the butter and whip with an electric hand mixer until the potatoes are smooth. Season with salt and pepper to taste. Keep warm. (If the potatoes cool off, heat them in a pan with the additional 1/4 cup cream and 2 tablespoons butter just before plating.)
  • For the vegetables: Prepare a large bowl of ice water for shocking the vegetables after blanching. Bring 2 gallons of water to a rolling boil and add the salt.
  • Add half of the green beans to the boiling water and cook until tender but not over-cooked, about 3 minutes. Transfer the beans to the ice bath using a hand strainer. Allow the water to come back up to a rolling boil and repeat the process with the remainder of the green beans and then the carrots.
  • For the trout: Line a baking sheet with paper towels. Heat a large skillet over high heat until smoking hot and reduce the heat to medium-high. Season the trout with salt and pepper, then dredge the skin side of the trout in the flour. Coat the skillet with grape seed oil.
  • Place the trout in the skillet skin-side down and sear until the skin is golden brown and the flesh begins to turn opaque. Gently flip the filets over and finish cooking for an additional 2 minutes. Transfer the trout to the prepared baking sheet and allow the cooked trout to rest for 5 minutes.
  • For the sauce: Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast in the oven until they just begin to brown, about 5 minutes. Set aside.
  • Heat a large saute pan over high heat until it begins to smoke. Add the grape seed oil to the pan and then add the shallots and capers. Saute for 2 minutes.
  • Add the lemon juice and bring to a boil; cook until reduced by half. Take the pan off the heat and add the butter a little at a time, swirling the pan to emulsify the butter into the lemon juice. Season the sauce to taste with salt and pepper (be careful with the salt because the capers can be very salty already). Stir in the chopped parsley.
  • For plating: In a large saute pan over high heat add the carrots and green beans and enough water to create a thin layer in the pan. Allow the water to boil and once the beans and carrots are hot, season them with salt and pepper.
  • Place a scoop of the mashed potatoes in the center of each of 6 plates. Arrange two filets of trout on top, flesh-side up. Arrange the carrots and green beans leaning on the trout to one side.
  • Spoon 2 ounces of sauce onto each plate and sprinkle the toasted almond slices over the top of the fish. Serve immediately.

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

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

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.

TROUT WITH FRESH LEMON CAPER SAUCE



Trout with Fresh Lemon Caper Sauce image

Using fresh lemons for the lemon juice and lemon zest will truly increase the fresh citrusy taste of the lemon-caper sauce.

Provided by Vickie Parks

Categories     Fish

Time 15m

Number Of Ingredients 10

4 trout fillets (about 2 pounds total)
1 tsp white pepper
1/2 tsp salt
2 Tbsp unsalted butter
1 Tbsp cooking oil
1 Tbsp fresh lemon juice
1 Tbsp fresh parsley, chopped
1/2 tsp whole capers
1 large lemon, peeled and segments separated
1 tsp fresh lemon zest

Steps:

  • 1. Using a sharp knife, score 2 slits crosswise (about 1/4" deep and about 1 inch apart) into each trout fillet. Turn fillets over and season with salt and white pepper.
  • 2. Heat 1/2 Tbsp butter and all the cooking oil in a large skillet over medium-high heat. Place fillets in skillet, skin side up, and sauté about 3 minutes or until browned. Turn the fillets and sauté another 2 minutes and the skin just starts to become crisp at the edges. Transfer cooked fillets to a platter and cover with foil to keep warm.
  • 3. Stir lemon juice into the skillet. Add the parsley, capers, lemon segments and lemon zest, and stir well until lemon chunks are heated through. Spoon the lemon-caper sauce over each fillet, and serve immediately while still hot.

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

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

TROUT FILLETS WITH LIME AND CAPER SAUCE



Trout Fillets With Lime and Caper Sauce image

This is from the British Trout Association. I haven't had a chance to try this yet but it sounds good

Provided by Sandyg61

Categories     Trout

Time 14m

Yield 4 serving(s)

Number Of Ingredients 6

8 trout fillets
4 ounces unsalted butter
2 tablespoons capers in brine, drained and washed
2 tablespoons fresh dill, chopped
1 -2 tablespoon lime juice
salt and pepper, to taste

Steps:

  • Wash and dry the trout fillets and season lightly.
  • Melt 1oz of the butter in a large frying pan and as soon as it starts to foam, add the fillets, skin side down.
  • Fry gently for 3 minutes, carefully flip over and cook for a further 1 minute.
  • Using a fish slice, transfer the trout to heated plates and keep warm in a low oven.
  • Add the remaining butter to the pan with the capers and dill and fry until golden brown.
  • Add lime juice to taste and a little salt and pepper.
  • Spoon over the trout.

Nutrition Facts : Calories 439.2, Fat 33.5, SaturatedFat 16.4, Cholesterol 152.6, Sodium 213, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 33.2

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #main-dish     #seafood     #fish     #freshwater-fish     #number-of-servings

Related Topics