Pan-fried sea trout with caponata

This one is based on a mackerel recipe by Simon Rimmer. We have adapted it slightly to our own taste and it turned out super. What was surprising was the chilli,  honey,  soy and orange sauce, it was very sweet but only a small drizzle over the fish when served up really makes it come alive. We have never had caponata before and that too went perfect with the sea trout.

serves 2

Equipment:-

• 2 Pans
• 1 Frying or griddle pan
• Chopping board
• Sharp knife
• 2 Wooden spoons
• 1 bowl

Roated pine nuts

Ingredients

• 2 Sea trout fillets
• 2 tbsp olive oil
• 1/2 Red onion chopped
• 1/2 onion chopped
• 1 small fennel bulb chopped
• 1 small Aubergine chopped
• 1 celery stalk chopped
• 1 tsp of tomato puree
• 25g capers
• 25g of raisins
• 25g toasted pine nuts
• 1/4 of a red pepper chopped
• salt and pepper

• The Sauce
• 50ml of soy sauce
• 1 juice of orange and zest
• 75ml of honey
• 1 small red chilli finely chopped

Sea Trout recipe

Method

• Heat 1 tbsp of oil in pan and fry onions, fennel, aubergine and celery for 8 mins

Fennel and Aubergine

• Add the tomato and fry for another 2 mins, then set mixture aside in a bowl

Caponata

• Add to the bowl the capers, raisins, pine nits, pepper,  salt and pepper
• Stir until combined well (caponata done)
• Rub the remaining olive oil into the sea trout fillets
• Pad fry the trout fillets for 2 mins each side and then remove and let drain on kitchen paper

Sea Trout

• For the Sauce heat soy, orange, hone and chilli in a pan until warmed through
• To serve, divide the coponata between 2 plates, place a piece of sea trout on each and drizzle with the sauce.

Sea Trout with caponata

Pan-fried sea trout with caponata Done!!!!

The Paleo Recipe Book