Buttery citrus trout
Made with
Pure Sea Salt
Pure Sea Salt
A celebratory citrusy trout dish for the centre of the table.
As you’re cooking, you may think to yourself 'This does seem like an awful lot of oil to cook this fish', but have faith. The oil and butter create a protective layer around the fish as it cooks, ensuring it turns tender and buttery throughout, all the while infusing the cooking liquid with fragrant citrus. The trout (and citrusy oil) is lovely served cold the next day, flaked through a new potato salad or alongside rice and greens.
You could use our Wild Garlic Salt here, in place of our Pure Sea Salt.
Ingredients
- 1 side (large fillet) of trout, about 800g)
- 1 ½ tsps Pure Halen Môn Sea Salt, or use wild garlic salt
- 100ml extra virgin olive oil
- 50g unsalted butter
- 4 shallots, finely sliced into rounds
- 1 unwaxed lemon, finely sliced into rounds
- 1 unwaxed blood orange, finely sliced into rounds
- 1 tbsp little capers in brine, drained
- ½ bunch fresh herbs, such as chives, dill or parsley, roughly chopped
Method
- Preheat the oven to 160°C.
- Pat the trout dry with kitchen paper on both sides, then cut in half along its width and scatter over the salt. Set aside for the salt to work its magic while you prepare the rest.
- Heat the oil in a wide, shallow casserole dish that can fit in the oven over a medium heat on the hob. Add the butter, and when the butter is melted and sizzling, stir in the shallots and sliced citrus, picking out any seeds as you go. Cook for 4 minutes at a gentle sizzle until everything has softened. Stir in the capers.
- Lower in the seasoned trout halves, and use a spoon to scoop the oil, and softened shallots and citrus over both pieces of trout so that they’re bathed in the mixture. Cover the pan with a lid, or loosely with foil and transfer to the oven to cook for 22-25 minutes, until the trout is pale and flakes away easily.
- Scatter over the chopped herbs and serve at the centre of a celebratory lunch.
