Pan-fried trout fillets
- 2 whole trout, gutted (or 4 trout fillets)
- 25g unsalted butter
- 1 tbsp sunflower oil
- 100ml white wine
- 2 tbsp chopped parsley
- Baby potatoes, to serve
- Mangetout, to serve
- Babycorn, to serve
Season the trout with pepper. Heat the butter and oil until foaming, then cook, skin-side down, for 2-3 minutes or until the skin is crisp and the fish is almost cooked through.
Turn over and cook for 1 minute. Do this in batches or the fish will steam rather than fry.
Remove the trout and keep warm. Add the wine and parsley to the pan and simmer for 3-4 minutes. Serve with the fish and veg.
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