Pan-Fried Chalkstream Trout with Vegetables
Ingredients
- chalkstream trout fillet
- salt
- extra virgin olive oil
- butter
- capers
- lemon zest
- white beans
- spinach
- peas
- fresh herbs
Preparation
Salt the trout fillet, rinse it, and dry it to achieve crispy skin.
Pan-fry the trout in extra virgin olive oil.
Baste with foamy brown butter.
Finish with crispy capers and strips of lemon zest.
Wilt the spinach.
Heat the white beans and peas.
Mix in fresh herbs.
Serve the trout on a bed of the bean and vegetable mixture.
Notes
This dish highlights the delicate flavor of chalkstream trout and can be adjusted based on seasonal herbs and vegetables.
