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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.

Materials.

  • 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.

Method.

  1. Combine the garlic, chili, olive oil and lemon juice and zest together with salt and pepper and reserve as dressing.
  2. 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.
  3. Cook fast for 4-5 minutes – the trout is better slightly undercooked.
  4. Drizzle the cooked fish with the dressing and leave for a minute or two to let the flavours meld.
  5. Serve with a strong mixed salad or vegetable of choice.