Trout With Capers

I the recipe for this simple trout from the show French Leave which was about British chef John Burton Race who uprooted his whole family for a year and moved them to southern France. In the episode Garçons will be garçons, he and his only son - he has something like 6 daughters - went fishing for trout. Upon reeling in a fresh trout, he serves it up in the simple but delicious recipe.

Obviously, seeing as there are so few ingredients, it is essential to get the freshest trout possible because this recipe is all about enhancing the natural goodiness of the pink fleshed fish. Anyways, here's the recipe.

Trout With Capers

2 tbsp flour

Salt and pepper

2 fillets of brown or rainbow trout, skin on and scales craped off

2 tbsp groundnut oil

1 lemon, peeled and segmented ***

1 clove garlic, peeled and chopped

2 tbsp capers, squeezed dry

75g unsalted butter, diced

1 tbsp flat-leaf parsley, finely chopped

1. Sprinkle the flour on to a plate and season it with salt and lots of pepper. Roll the trout fillets in the flour, shaking off all the excess.

2. Put a large frying pan on the stove, pour in the oil and heat it until it starts to smoke. Carefully lay the trout in the pan and cook the fish one side for about 6-7 minutes to brown them, then turn them over and cook on the other side for a similar length of time.

3. Now tip in the lemon segments, garlic, capers and butter dice. As soon as the butter has melted and starts to forth and colour - but not burn - sprinkle the parsley into the pan. Serve immediately with a glass of dry white Gaillac.

*** these lemon segments are also called supremes...fancy word meaning the flesh of the lemon only. Cut both end of the lemon and them cut the flesh off to fully expose the lemon segment's flesh. Use your knife to seperate flesh from dividing skin of segments and voilà!