Monday, November 12, 2012
Pan-fried Trout with Sage, Chilli and Olives
After spending the day fishing at Lake Eucumbene I was faced with the new challenge of cooking some fresh Rainbow Trout.
Having never cooked or eaten Trout, I wasn't sure what flavour it would have, or what flavours would suit such a fish.
Following a quick search on Google, I found a recipe that piqued my interest due to my love of the listed ingredients, and the fact nearly everything I needed was growing in my garden.
Using my new found recipe as I guide, I went about preparing the trout and gathering the ingredients from the garden.
What I used:
2 small-med Rainbow Trout
Flour for dusting fish
1 Tbsp olive oil
2 Tbsp butter
2 cloves garlic
2 small chillies
2 sprigs fresh sage (about 10 leaves or so)
1 Tbsp baby capers
1/3 cup kalamata olives
Salt and pepper
Using a large frying pan, heat the olive oil.
Dry the fish with some paper towel, then dust with the flour.
When the oil is hot, add the dusted fish and cook until the skin is golden and crisp.
Turn the fish over, add the butter and leave to brown slightly.
Thinly slice the garlic, chilli and half the lemon (keep the other half for juice), then add them to the pan along with the sage, capers and olives.
Season with salt and pepper and add the juice of the remaining half lemon.
Leave on medium heat until the fish is cooked.
I served the trout with cous cous, potato wedges and english spinach.
Make sure you drizzle the delicious flavour-full butter from the pan, over the trout and cous cous.
Mm Mmm... totally delicious!
We may just have to go fishing again.