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Fish Sauce with Capers
Nb persons: 2
Yield:
Preparation time:
Total time:
Source:
| 2 | trout fillets |
| 2 tsp. | olive oil |
| 1 tsp. | dried Italian herb mix |
| 1/2 tsp. | paprika |
| 1/2 cup | white wine or vermouth, alternative |
| 1 sm. | red onion, finely chopped |
| 1 Tbsp. | lemon juice |
| 1/4 cup | heavy cream |
| 1 Tbsp. | unsalted butter |
| 2 tsp. | capers |
| Salt | |
| ground white pepper to taste |
Preparation:
1. Turn on broiler and place rack in top position
2. Cover a baking sheet with aluminum foil. then brush both sides of fillets with olive oil, place skin-side down and sprinkle with Italian herb mix, paprika, and a bit of salt.
3. Place in oven and cook for about 4 minutes.
4. Meanwhile, heat wine, lemon juice, onion in a small pan over medium-high heat.
5. Reduce wine to about a tablespoon, add cream and continue cooking over medium-high heat for about a minute
6. Remove from heat and stir in butter, capers, salt and white pepper. Pour over fillets.
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