Rainbow Trout with Mixed Veg Mash and Lemon, Butter and Caper Sauce

Rainbow Trout with Mixed Veg Mash and Lemon, Butter and Caper Sauce
Fishboxer Fiona Garden from Edinburgh


Rainbow Trout

½ x Lemon

75g of Butter

1 tbsp Capers

½ medium Swede

4 Carrots

1 x Butternut Squash

Tenderstem broccoli or peas


Peel and roughly dice the swede, carrots and butternut squash.

Put a pan of lightly salted water on to boil and drop in the veg – leave gently on the boil until all the veg is really soft. Drain the water and mash with a tattie masher. Season with salt and black pepper to your taste.

In a small saucepan, melt the butter, add in a little boiling water, add the capers, season with black pepper, and squeeze in the juice from the lemon. Add extra butter if you want extra sauce! Taste to see if you’d like more lemon for a sharper sauce.

Dry the skin of your fish with a paper towel and gentle rub with a little salt/pepper. In a medium/hot flat bottomed non stick pan, put in a small amount of oil (rapeseed or olive oil) and allow to warm through, then gently place the fish in skin side down and don’t move it! This helps you get a crispy skin. Allow to gently fry for 8 – 10 mins until the fish has changed colour most of the way through, then turn the fish over for the last couple of minutes.

Serve the mash on the centre of the plate, place the fish on top and cover with the sauce and capers.