Rainbow Trout with Mixed Veg Mash and Lemon, Butter and Caper Sauce
Fishboxer
Fiona Garden from
Edinburgh
We source our rainbow trout from the cool waters of the Cairngorm National Park. This oily fish is a great healthy option and delicious with lemon butter.
Ingredients
- 2 X 140g rainbow Trout
- ½ x lemon
- 75g of Butter
- 1 tbsp Capers
- ½ medium Swede
- 4 carrots
- 1 x butternut Squash
- 200g tenderstem broccoli
- 1 tbsp rapeseed oil
Method
- Peel and roughly dice the swede, carrots and butternut squash.
- Put a pan of lightly salted water on to boil.
- Carefully drop in the veg.
- Leave gently on the boil until all the veg is really soft.
- Drain the water and mash with a tattie masher.
- Season with salt and black pepper to your own taste.
- In a small saucepan, melt the butter, then add in a little boiling water.
- Add the capers.
- Squeeze in the juice from the lemon then season with salt and pepper.
- Add extra butter if you want extra sauce.
- Taste to see if you’d like more lemon for a sharper flavour.
- Dry the skin of your fish with a paper towel and gently rub with a little salt/pepper.
- In a medium/hot flat-bottomed, non-stick pan, put in the oil and allow to warm through.
- Then gently place the fish in skin side down and don’t move it as this helps you get a crispy skin.
- Allow to gently fry for 8 – 10 mins, or until the fish has changed colour most of the way through.
- Turn the fish over for approximately 3 minutes.
- Serve the mash on the centre of the plate.
- Place the fish on top.
- Cover with the sauce and the capers.
- Serve and enjoy.
