Gran Reid's Macadamia Trout

SpotX Wild Foods Recipe from Dorothy Reid
Prep:15 minutes Cook:10 minutes Difficulty:2

Ingrediants:

• 4 tablespoons butter
• 2 tablespoons dry white wine
• 1 trout filleted, skinned and boned
• ¼ cup fish stock
• Salt and fresh pepper
• ¼ cup macadamia nuts, sliced
• Olive oil
• Squirt of tomato sauce
• 2 tablespoons capers

Directions:

• In a frying pan large enough to hold the fillets:
• Melt about 3 tablespoons butter, when almost sizzling, add trout.
• Sauté on one side for about 3 minutes, turn, cover for a minute.
• Sauté the other side, total of 6-7 minutes should do it.
• Salt and pepper the fish and remove to a warm place.
• Toast nuts for a moment in the pan, then toss over the trout fillets.
• Meanwhile, in a separate small, sturdy pot:
• Heat enough oil so that a small strainer can be lowered into it.
• Let capers drain in the strainer.
• Returning to the trout pan, splash in tablespoon or two of wine.
• Add stock, cream and boil down rapidly.
• Stir in just a taste of the tomato sauce and a little more butter.
• When reduced and slightly thickened, spoon sauce over the fillets.
• Now quickly lower the capers into the almost-smoking oil.
• Let them sputter and sizzle a few seconds, remove and drain.
• Distribute fried capers in neat piles at either end of the fillets.
• Serve immediately.