Filleted Trout With Macadamia Nuts And Fried Capers

Course : Fish
Serves: 2
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4 tablespoons butter
1 dash dry white wine
2 fillets trout filleted
1/4 cup fish stock -- or half clam juice -- half water
1 teaspoon salt and fresh pepper
1/4 cup macadamia nuts -- sliced
3 tablespoons heavy cream
2 Cup oil for deep frying
1/8 teaspoon tomato sauce
2 tablespoons capers

Preparation / Directions:

In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Sauté on one side for about 3-minutes, turn, cover for a minute, and then sauté the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately. A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons.

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