Buttery citrus trout · Jess Lea-Wilson
A celebratory citrusy trout dish for the centre of the table.
As you’re cooking, you may think to yourself 'This does seem like an awful lot of oil to cook this fish', but have faith. The oil and butter create a protective layer around the fish as it cooks, ensuring it turns tender and buttery throughout, all the while infusing the cooking liquid with fragrant citrus. The trout (and citrusy oil) is lovely served cold the next day, flaked through a new potato salad or alongside rice and greens.
You could use our Wild Garlic Salt here, in place of our Pure Sea Salt.