Braised trout wrapped in sorrel with anchovies + capers

Name: Braised trout wrapped in sorrel with anchovies + capers
Yield: Serves 6
Ingredients: 18 large sorrel leaves, thick central rib removed; freshly ground black pepper, to taste; 1 lemon, thinly sliced; 1½ tablespoons chopped flat-leaf parsley leaves; 1½ tablespoons snipped chives; ¾ cup Noilly Prat vermouth; ¾ cup extra-virgin olive oil; 18 boiled small potatoes, to serve; 1 cup blanched, peeled, seeded and chopped tomatoes; salt, to taste; 12 anchovy fillets; 6 x 150 g ocean trout fillets (check for bones), skin removed and retained*; 1½ tablespoons small salted capers, blanched

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wild Weed Pie

By Janni Kyritsis and Roberta Muir

Published 2006

About

I’m very fond of this dish, which at MG Garage we used to cook and serve in individual copper pots with Saffron Potatoes on the side. It’s an easy dish to make for one person, but just as successful for a crowd. I once served it to 500 people at a Starlight Foundation fund-raising dinner. It’s a perfect dish for a large dinner party, as most of the work can be done ahead of time. I often garnish this dish with a crisp deep-fried piece of trout skin.