Monday April 15, 2013
Butterflied Trout with Currants, Capers, and Pine Nuts in a Lemon Butter Sauce
But first, a note about capers. Capers taste especially good with fish and other foods that tend to be oily or rich. They come in many different sizes; apparently the smallest ones (nonpareils) are the best. I have always bought vinegar-brined capers that come in a tall skinny jar. On a visit to one of my favorite cheese shops in upstate New York, Cheese Louise, I discovered salt-packed capers. Salted capers have a more "pure" taste and don't seem as strong as the vinegar packed variety. When using salt-packed capers be sure to look for a clean white salt and rinse well before using to remove the salt. I don't think I'll ever use the vinegar-brined capers again if I have the choice, these were definitely better and with a more sublime flavor.
Butterflied Trout with Currants, Capers, Pine Nuts in a Lemon Butter Sauce
- 1 tablespoon salted capers
- 1 butterflied whole trout, per person
- Salt and freshly ground black pepper
- Flour, for dredging
- 3 tablespoons of Olive oil (add enough to cover the skillet bottom)
- 2 tablespoons butter
- 1/2 fresh squeezed lemon, set juice aside
- 1 Tablespoon dried currants
- 2 Tablespoons pine nuts
- 1/2 fresh squeezed lemon
20 minutes before cooking, soak salted capers in cool water and rinse twice to remove salt
Squeeze the juice of half a lemon (about 2 tablespoons), add to a cup or bowl and add dried currents
- Lay out the trout so the skin side is down and open up like a book. Season the flesh with salt and pepper.
- Lightly dredge both sides of the trout with flour, shaking off any excess.
- Heat a large saute pan over medium high heat.
- When the pan is hot, add olive oil and swirl around to coat the bottom of the pan. Heat the oil until hot, lower heat to medium.
- Add the trout, flesh-side down, after a few minutes, swirl pan a bit so fish gets coated (to not stick to pan)
- Cook until golden brown on both sides, about 3 minutes per side.
- Remove to a platter, cover with a lid or aluminum foil and keep warm. Cook the next trout
- Once all of the trout are cooked. Wipe the skillet with a paper towel and return to medium-high heat
- Add 2 tablespoons of butter, when melted, add the capers, currents and lemon juice and cook, swirling for 2 minutes.
- Add the remaining juice of 1/2 lemon and remove from the heat.
- In a small skillet, dry, heat the pine nuts
Plating the Dish
- Place the trout skin side down on a plate and keep open (like a book)
- Pour the butter sauce over the fish
- and garnish with the pine nuts
- Serve with your favorite sides - here we chose steamed string beans with butter and lemon juice and boiled baby yukon potatoes. Enjoy!