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Home Gebakken forel met citroenboter en kappertjes

Fish Quick Main course French Summer Trout Gluten-free

Trout is one of those fish you really don't need to fuss over. A good pan, some butter, lemon and capers are all you need. For the best result use a good fish and paella pan that can hold the fish whole and distributes heat evenly. That way you get a crispy skin every time without the fish sticking. On the table in a quarter of an hour, and everyone is happy.

Recipe

Pan-fried trout with lemon butter and capers

A whole trout that comes out of the pan golden-brown, topped with a bright lemon butter. Quick, straightforward and delicious on the table.

Course	Main course
Kitchen	French
Servings	2 people

Preparation time

Preparation time	10 min
Total	20 min

Equipment

Fish pan
Large spatula
Paper towels
Cutting board
Sharp knife
Warm serving plate

Ingredients

2 whole trout, cleaned (each approx. 300 g)
Salt and freshly ground black pepper
4 sprigs of fresh thyme
1 lemon, in slices and wedges
1 tbsp olive oil
45 g unsalted butter
2 tbsp capers, drained
2 tbsp fresh flat-leaf parsley, coarsely chopped

How to make pan-fried trout with lemon butter and capers?

Take the trout out of the fridge 15 minutes before cooking. Pat them dry with paper towels, both inside and out.
Season the trout generously with salt and pepper on both sides and inside the cavity. Put a few sprigs of thyme and two lemon slices into each cavity.
Heat the fish pan over medium heat. Add the olive oil and 15 g butter. Wait until the butter foams and starts to brown.
Place the trout in the pan and fry them 4 to 5 minutes on the first side without moving them. This gives you a crunchy skin.
Carefully turn the trout over with a wide spatula. Fry the other side for 4 to 5 minutes as well, depending on the thickness of the fish. The trout is done when the flesh easily comes away from the backbone.
Transfer the trout to a warm plate. Turn the heat down and add the remaining 30 g butter to the pan. Let it melt, then add the capers and the juice of half a lemon. Stir briefly and remove the pan from the heat.
Pour the lemon butter over the trout. Garnish with fresh parsley and serve immediately with lemon wedges.

Cooking mode Prevents your screen from going to sleep

A good fish pan makes the difference with this recipe. The oval shape gives you the space to fry the trout in one go, and a non-stick surface ensures the skin stays intact when you turn the fish. That way you don't need any tricks and nothing gets wasted.

Serve the trout with a crisp green salad, boiled new potatoes or simply a good piece of bread to mop up the lemon butter. Want to vary it? Replace the capers with toasted almonds for a nutty twist. Enjoy!

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