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Fresh Trout with Capers | Freshness of Winchester |

Fresh Trout with Capers

Fresh Trout and Capers was inspired by a great lunch in one of our local gastro-pubs in Winchester. We shared a memorable lunch with friends visiting from France. The freshness and simplicity of this local trout impressed enormously. As well as the stunning English countryside.

Our lovely city of Winchester is located at the western end of the beautiful South Downs National Park.  Running through the town is the beautiful River Itchen.

Winchester has a plentiful supply of fresh water supplied by the beautiful River Itchen.  Alongside the river are many quaint and ancient pubs.  Many are serving some amazing dishes featuring local products. You can sit in the sun or in front of a hearty fire enjoying the company of friends and making some new ones.

Watercress grows wild along the riverbanks our local trout farms are so renowned that they supply fresh trout to the local restaurants as far afield as London and Paris.

The dish is fun and easy to make. You can use salmon, trout as well as salmon trout depending on the season and availability in your area. Its a quick and easy dish to make.  If you are a beginner or an advanced chef this gem can feed the family on a work night, or impress friends on a Saturday dinner party.

Fresh Trout with Capers

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 Minutes Cooking Time: 10 minutes

The dish is fun and easy to make. You can use salmon, trout as well as salmon trout depending on the season and availability in your area. Its a quick and easy dish to make. If you are a beginner or an advanced chef this gem can feed the family on a work night, or impress friends on a Saturday dinner party.

Ingredients

  • 4 Thick Fresh Trout Fillets Fresh works best
  • 1 Large Knob Of Butter
  • 1 Good Squeeze Lemon Juice
  • 1 Handful Flat Leaf Parsley, chopped
  • 1 Tbsp Capers (Rinsed)
  • 1 Glug White Wine

Instructions

1

Wash the Fresh Trout well under running water and place in a flat dish and douse with half the lemon juice and half the white wine and place in the fridge till you are ready to cook.

2

Heat the oven to 200C/ Gas 6.

3

Pat the trout dry with kitchen paper put in a roasting tray, season and the dot onto with a third of the butter. Roast for 10-12 mins depending on you over

4

When the fish is almost ready, melt the remaining butter in a frying pan, turn up the heat till its just about to brown and tip in the balance of the wine, lemon juice and the residue of your marinade.

5

Quickly add the capers and chopped parsley and serve.

Notes

We like this dish with minted buttered new potatoes but also works well with a simple salad or Green Beans Le Marche Style.

Accompaniment

A pillow of wilted spinach with a little nutmeg added really works well with this dish. We also serve the dish with minted buttered new potatoes but also works well with a simple salad or Green Beans Le Marche Style. 

Wine Matching

We found a really nice Italian Wine to go with this dish- Trout tends to be a little oily on the palate so you need a wine that compliments. We like a Christian Patat Grecanico 2017 from Sicily.

Sicily is home to some of the nicest, crispest, freshest and fruity-est white wines in the world. This is your perfect summer sipper, full of juicy ripe white peaches, golden delicious apple and just a smidge of pineapple. Guaranteed to get the tongue tingling. It is available from our friends at Naked Wines. 

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