Braised trout wrapped in sorrel with anchovies and capers
Another strange turn in the weather has left me confused. Do I have something light and summery, or something warm and comforting? I think this braised dish manages to bridge the gap between the two.
The recipe comes my current favourite cook book. Trout fillets (or in my case, salmon, because I couldn’t get trout when I decided to make this) are wrapped in sorrel leaves and flavoured with a mixture of diced tomatoes, capers, anchovies, thinly sliced lemon and chopped herbs. In the oven, these ingredients melt and meld with the fish, infusing it with a beautiful flavour. Extra flavour also comes in the form of the sauce of equal parts olive oil and Noilly Prat vermouth, in which the fish is braised. The crowning glory is a piece of fish crackling, made from the skin off the fillet. The recipe tells you to deep fry it, but I got a really delicious result just from baking it at the same temperature as the fish parcels. After that, all you need are a few small potatoes to mop the remaining sauce up with. Utterly delicious… The only thing that’s stopping me from making this dish again, is having to wait for my sorrel plant to recover before raiding it for leaves once more!
