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4 tablespoon Butter
2 tablespoon White Wine, Dry
2 Trout, Fillets
4 tablespoon Fish Stock
4 tablespoon Macadamias, Sliced
3 tablespoon Cream
Oil, For Deep Frying
1 dash Tomato Sauce
2 tablespoon Capers
In a large skillet melt about 3 tb butter and, when almost sizzling, add trout. Saute on one side 3-minutes, turn, cover for a minute, and then saute the other side. Season the fish and remove to a warm place, add nuts to the pan for a moment 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 the 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.
Quickly lower the capers into the almost smoking oil to 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.
2 tablespoon White Wine, Dry
2 Trout, Fillets
4 tablespoon Fish Stock
4 tablespoon Macadamias, Sliced
3 tablespoon Cream
Oil, For Deep Frying
1 dash Tomato Sauce
2 tablespoon Capers
In a large skillet melt about 3 tb butter and, when almost sizzling, add trout. Saute on one side 3-minutes, turn, cover for a minute, and then saute the other side. Season the fish and remove to a warm place, add nuts to the pan for a moment 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 the 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.
Quickly lower the capers into the almost smoking oil to 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.