Trout with Parsley, Prawn and Caper Sauce

Trout with Parsley, Prawn and Caper Sauce

This was a dinner shared with my mates Dan and Tom. As such we enjoyed a nice glass of wine with the food followed by a truck load of beer, port and cheese then Jagermeister after eating.

Ingredients

Trout fillets
Chopped parsley
salt and pepper

For the sauce
30g goats butter
clove of garlic (crushed)
100ml milk
50g grated parmesan cheese
chopped parsley
a handful of cooked prawns
6 capers

Method

Coat the trout in olive oil and season, scatter with chopped parsley and wrap in foil. Cook the trout for 15 mins in a pre-heated moderate over (180 degrees C).

For the sauce melt the butter with the crushed garlic in a saucepan. When melted stir in the flour and cook out for 30 seconds. Gradually add the milk, stirring continuously with a wooden spoon. Add the capers and when boiled and thickened add the parmesan and the chopped parsley. At the last minute add the prawns

Pour over the fish to serve.

I served this with a spinach and rocket salad and some slow roasted peppers and mushrooms