On today's Cookery Corner on the Joe Finnegan Show, chef Sham Hanifa, from the Cottage Restaurant at Jamestown, Co Leitrim, spoke about an amazing dish that he has prepared for Ash Wednesday - pan-fried trout with lemon butter dill cream sauce.
Listen to his advice here:
RECIPE for two persons
Pan-Fried Trout with Lemon Butter Dill Cream Sauce
TOTAL TIME: 15 MINUTES
Ingredients:
• 2 skin-on trout fillets
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 3 tablespoons chopped fresh Dill
• 1 tablespoon lemon juice
• salt and pepper, to taste
• 100ml Fresh Cream
Directions:
1. Heat a non-stick Pan over medium-high heat. Melt butter with vegetable oil until frothy. Place the trout fillets in the pan, skin side down and cook for 2-3 minutes until Crispy. When crispy carefully turn over and fry for another minute until almost cooked through.
2.To the fish add butter, dill, and lemon juice and continue to cook for another minute until the fish is golden brown and the flesh flakes off easily with a fork.
3. Transfer the fish to serving plates.
4. For the sauce, add the cream into the same pan & combine with the dill and lemon juice. Simmer for approximately 2 minutes, seasoning to taste with salt and pepper.
5. Serve with Baby Potatoes & vegetables of your choice.
ENJOY!!
