Pan-fried sea trout, peas & chorizo fricassée

Pan-fried sea trout, peas & chorizo fricassée

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(15 ratings)

Prep: 30 mins Cook: 40 mins

More effort

Serves 2
Sea trout has a subtle flavour that goes well with robust ingredients like smoky chorizo

Nutrition and extra info

Nutrition: per serving

  • kcal831
  • fat51g
  • saturates16g
  • carbs45g
  • sugars7g
  • fibre7g
  • protein50g
  • salt2.37g
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Ingredients

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 lemon, halved

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the fricassee

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g cured chorizo, about 1 small sausage, diced

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 350g waxy potatoes, such as Charlotte, peeled and cut into small cubes

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • large pinch sweet smoked paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 125ml fresh chicken stock
  • 150g cooked peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

For the warm caper dressing

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp small capers, drained

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 red onion, finely chopped
  • 1 tbsp red wine vinegar
  • small bunch tarragon, chopped

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

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.

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Comments (13)

dave6376's picture
5

A fair bit of work but delicious and well worth the effort

SiNZ's picture
5

Did this one tonight for new year's. Had to use salmon as no access to sea trout and that worked well. Was dubious about cooking the salmon for eight minutes on one side (I usually do three or four one side, two or three the other) but it was good. Loved the sauce and fricassee. Delicious. As someone else has noted, you could easily throw in other veg to the fricassee - just make sure it's diced consistently with the potato for even cooking. As far as the recipe is concerned, I'd suggest overlapping the steps between the three elements so that the sauce and fricassee don't cool down too much before serving.

bzalasky's picture
5

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
5

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
5

This s gorgeous and easier than you might think!

jack_holt's picture
4

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

mummymac69's picture
5

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
5

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
5

Simply superb!

barnesbinder's picture
4

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

edwa453's picture
5

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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