Braised trout wrapped in sorrel with anchovies + capers

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

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.