This is simply a great, 1-hat bistro lunch.
Nat took a day of work – as we all really need to do during this endless Sydney lockdown – and presented this with a glass of Krinklewood Verdelho (if in the Hunter Valley, visit their vineyard: it is wonderful as are the wines) and as we sat in the sun, we agreed that it was moments like these that made the long weeks and routine bearable.
The fricassée gives the dish a rustic, moorish backbone – chorizo, potato, paprika and peas – and the warm caper dressing just finishes it.
We have never cooked a disappointing Gordon Ramsay recipe and this lunch just continued that tradition.
This dish would be perfect for any Saturday lunch though my pro tip: have it on Monday and beat the lockdown!
And vino of course!
2 fillets of sea/ocean trout (or use salmon)
2 tbsp butter
Sea salt and freshly ground black pepper
1 lemon, halved
For the fricassée
100gm cured chorizo (1 small chorizo), diced
350gm waxy potatoes (we used kipflers)
Large pinch sweet smoked paprika
125ml fresh chicken stock
150gm cooked peas
For the warm caper dressing
3 tbsp olive oil
2 tbsp small capers, drained
1 red onion, finely chopped
1 tbsp red wine vinegar
Small bunch tarragon, chopped
- For the dressing: Heat 1 tbsp of the oil in a small saucepan. Add the capers as well as the onion and cook for 3 minutes until softened. Add red wine vinegar and cook down until evaporated. Add in the rest of the oil plus the tarragon and leave to infuse.
- For the fricassee: heat the oil in a saute pan, add the chorizo and fry for two minutes until crisp and the red oil has rendered out. Add the potatoes and paprika and cook for 5 minute until the chorizo is starting to get browned edges.
- Add the chicken stock, bring to a boil; and then simmer for 10 minutes or until the stock has evaporated and the potatoes are tender. Stir in the peas and cook for another two minutes. Set aside and keep warm.
- For the fish: Score the skin of the trout and season generously.
- Heat the butter inside a non-stick frying pan. When it begins to sizzle. cook the fish skin-side down. Gently fry for 8 minutes until the skin is crisp and golden and the fish on its way to being cooked.
- Turn the fish and squeeze over the juice of half a lemon, basting the fish with all the lemony pan juice for a 1 minute whilst it cooks. Set aside in the pan.
- To plate: Spoon a pile of the fricassee into the centre of each plate. Gentley sit the fish on-top, skin side up (if using). Spoon the caper dressing around the outside and serve.