Trout With Lemon And Garlic
What you'll need to get:
Serves 2
- 2 Trout approximatey 250g to 300g
- LURPAK Slightly Salted
- One lemon, cut in half for ease of squeezing
- One large clove of garlic or two small cloves, finely chopped
What you need to do:
Run a teaspoon down the backbone where it has been cleaned, under running cold water, in the direction of the tail. Melt the butter in a large frying pan with sides over a medium heat. Add the garlic and trout to the pan and after two minutes carefully turn the trout. Cook the other side for 2 minutes, then turn again. Now continue cooking on each side for 1 to 2 minutes, checking inside to see if the flesh is turning from a 'jelly state' to creamy pink. The fish eye will turn white, the skin will be crispy and browned.
Try not to overcook the fish as it will become dry. Once cooked remove the fish to a warmed serving plate, season to taste with salt and pepper. Serve with bread and butter or a simple watercress salad and the prepared lemon. A chilled Pinot Grigio wine perfectly complements this dish.
And another thing...
If you buy your trout from a fishmonger they will gut the trout for you. They may also be able to pocket it for you, this means all the bones will be removed but the fish will remain whole.