Braised trout wrapped in sorrel with anchovies + capers

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.