Pan-fried sea trout, peas & chorizo fricassée

Pan-fried sea trout, peas & chorizo fricassée

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(10 ratings)

By

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 2

Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
831
protein
50g
carbs
45g
fat
51g
saturates
16g
fibre
7g
sugar
7g
salt
2.37g

Ingredients

  • 2 fillets of sea trout about 150g each (or use salmon)
  • 25g butter
  • 1 lemon, halved

For the fricassee

  • 1 tbsp olive oil
  • 100g cured chorizo, about 1 small sausage, diced
  • 350g waxy potatoes, such as Charlotte, peeled and cut into small cubes
  • large pinch sweet smoked paprika
  • 125ml fresh chicken stock
  • 150g cooked peas

For the warm caper dressing

  • 3 tbsp olive oil
  • 2 tbsp small capers, drained
  • 1 red onion, finely chopped
  • 1 tbsp red wine vinegar
  • small bunch tarragon, chopped

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Method

  1. First make the dressing. Heat 1 tbsp of the olive oil in a small saucepan. Add the capers and the onion and cook for 3 mins until softened. Splash in the red wine vinegar and bubble down, then remove the pan from the heat. Add the rest of the oil and the tarragon, then leave to infuse.
  2. For the fricassée, heat the oil in a sauté pan, add the chorizo and fry for 2 mins until it starts to crisp and render out red oil. Throw the potatoes and paprika in the pan and cook for 5 mins, tossing occasionally, until they start to brown on the edges.
  3. Pour in the chicken stock, turn up the heat and boil the stock for 8-10 mins until it has nearly all evaporated and the potatoes are tender. Stir the peas into the potatoes and cook for 2 mins more until heated through, then set aside.
  4. Using a sharp knife, score the skin of the trout fillet at close intervals, then season generously with sea salt and black pepper.
  5. Heat the butter in a non-stick frying pan. When it starts to sizzle, carefully lay the fish in the pan, skin-side down. Gently fry for about 8 mins until the skin is crisp and golden and most of the flesh has changed colour with just the top still raw.
  6. Carefully turn the fish fillets over, then squeeze over the juice from one half of the lemon. Cook for 1 min more, basting fish with the lemony pan juices. Turn off the heat and leave the fish in the pan. You are now ready to plate up – you can serve the other lemon half on the side if you like.
  7. Spoon a pile of the fricassée into the centre of each plate. Place another spoonful of the mixture on top to create a small heap. Gently sit the fish fillet on top, skin-side up. Spoon the caper dressing around the outside of the plate and serve.

Recipe from Good Food magazine, July 2010

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Comments

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bzalasky's picture
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This was a great option for a Sunday dinner. I live in San Francisco, and swapped out Trout for Red Snapper, which is delicious and local (also, I can always count on finding it down the street at the grocery store). I followed the recipe for the fricassee and the caper dressing (both were perfect), and broiled the snapper for 8 minutes or so with a garlic and black peppercorn rub with a bit of lemon juice. We're definitely going to work this into the rotation. The fricassee leaves some room for working in seasonal veggies as well. I could see broccoli, Lollipop Kale, Jerusalem Artichokes or parsnips working well in a variation on this recipe.

corserwoods1's picture
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Have made this a couple of times and we love it. The star of the show is the caper dressing - delicious and takes this dish to 5 star level.

asadler's picture

My husband cooked this for us last night. Absolutely superb.

ethompsone's picture

This was gorgeous and went down a treat with my husband as a superb substitute or Sunday dinner! His comment was "this would cost a fortune in a restaurant".The fricasse was delicious and I used scallops instead of sea trout. I will definitely be making it again!

lovelyamanda's picture
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This s gorgeous and easier than you might think!

jack_holt's picture
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A nice recipe, but I think I'd use half the amount of capers next time.

mummymac69's picture
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Did exactly as recipe state although I prepared everything ahead of my dinner and kept the potato / chorizo warm while I pan fried the sea trout last minute. Delicious!

martinaloeb's picture
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this was delicious, although too much oil in for us. I would only use a drizzle of oil for the fricassee as the chorizo has so much oil when it is cooked. Can't wait to make this again

mi4ence's picture
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Simply superb!

barnesbinder's picture
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Very easy to make and impressed our guests. Tried it with salmon instead and was just as good.

edwa453's picture
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Really easy but great impact. Just need to get organised with all ingredients prepared. I used thin slices of chorizo and turned out lovely

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