Filleted Trout with Macadamia Nuts and Fried Capers
4 tb Butter Splash of dry white wine 2 Trout filleted 1/4 c Fish stock, OR half clam Juice, half water Salt and fresh pepper 1/4 c Macadamia nuts, sliced 3 tb Heavy cream Oil for d...
Ingredients
- 4tbsp butter
- 1/4cup fish stock, or half clam
- 3tbsp heavy cream
- 2tbsp capers
Directions
- 1
4 tb Butter Splash of dry white wine 2 Trout filleted 1/4 c Fish stock, OR half clam Juice, half water Salt and fresh pepper 1/4 c Macadamia
- 2
In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout
- 3
Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side
- 4
A total of 6-7 minutes should do it
- 5
Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets
- 6
Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it
- 7
Let capers drain in the strainer
- 8
Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of