Fast Guide to Producing Extraordinary Steelhead trout with spicy tomato and caper sauce
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To cook an extraordinary Steelhead trout with spicy tomato and caper sauce, here are the components needed:
- Take 2 of steelhead trout fillets, deboned and descaled.
- Provide 1 of large shallot, chopped.
- You need 4 cloves of garlic, chopped.
- Use 1 tbsp of Cholula hot sauce.
- Provide 250 g of whole cherry tomatoes.
- Prepare 2 tbsp of capers, drained.
- Provide 4 tbsp of unsalted butter.
After preparing the components, next you are good to make your appetizing Steelhead trout with spicy tomato and caper sauce by following the procedures below:
- Add a splash of olive oil to a large pan on medium-high heat. Season the trout with salt and pepper and lay the fillets in the pan, skin-side down. Fry for 4 minutes, then flip and fry for 4 minutes on the other side. Remove the trout to a plate..
- Add the shallot and garlic to the pan and let sweat for 1 minute..
- Add the hot sauce, tomatoes, capers and butter to the pan. Use a sharp knife to poke holes in the tomatoes, and a spatula to flatten them and squeeze out their juice. Let the sauce simmer for about 5 minutes. It should thicken very slightly. Season with salt and freshly cracked black pepper to taste. Carefully peel the skin off the trout and pour the sauce over the fillets..
Tomatoes add an earthiness to these recipes for prawns and polenta, rainbow trout in tamarind sauce, and fish meatballs with ancho chilli. For the spicy tomato sauce, heat the oil in a saucepan and gently fry the onion and garlic until soft. Using a hand blender, process the sauce until smooth, adding more salt and freshly ground black pepper if required. To serve, place a spoonful of the rice onto a serving plate, arrange the trout halves. Steelhead Trout Amandine. with smoked salt carrots and green beans.
Recipe : Steelhead trout with spicy tomato and caper sauce
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