AT A GLANCE
This classic combination of flavours also works well with flathead or skate. Keep the trout warm in a low oven as you cook; the fish should still be pink when served, so spooning hot butter over them is all that's needed to finish them off.
|01||Preheat oven to lowest setting. Blanch beans in a saucepan of boiling water (3-4 minutes), then drain.|
|02||Heat 20gm butter in a non-stick frying pan over medium-high heat until starting to foam. Add trout one at a time, skin-side down, and fry until skin is golden and crisp (2-3 minutes). Shake pan to loosen fish, then tilt pan and spoon hot butter over flesh to cook until pink (1 minute). Place fish in a low oven on a warm plate and covered loosely with foil to keep warm, then wipe pan clean with paper towels and repeat with remaining trout and 20gm butter each.|
|03||Wipe pan with paper towels, then add remaining butter and cook, swirling pan occasionally, until foaming and nut brown (2-3 minutes). Remove from heat, add capers, garlic and parsley, and swirl until capers are crisp (1-2 minutes). Add beans and toss to coat, then serve with trout and lemon cheeks.|