The good news is that the New York times has a delightful and brilliant new columnist, Alison Roman, in their Food section. She will be writing every other Wednesday and she is a breath of fresh air. Here is my take on a recipe for trout at last without nuts or cream! Instead simple, and a perfect match for this subtlest of fish. it would be perfect with a glass of Prosecco.
- 1 elephant garlic clove crushed.
- A pinch of chili peppers.
- ¼ cup of olive oil.
- 2 tablespoons of lemon or lime juice plus the zest from the fruit.
- 1 lemon or lime thinly sliced.
- 2 trout fillets per person.
- A pinch of sugar.
- 2 tablespoons capers.
- Salt and black pepper.
- Combine the garlic, chili, olive oil and lemon juice and zest together with salt and pepper and reserve as dressing.
- Lay the fillets skin down on a hot oiled sauté pan, lemon slices on top, a pinch of sugar, sprinkle the capers, drizzle with olive oil and cover.
- Cook fast for 4-5 minutes – the trout is better slightly undercooked.
- Drizzle the cooked fish with the dressing and leave for a minute or two to let the flavours meld.
- Serve with a strong mixed salad or vegetable of choice.