Ingredients
- 2 medium-sized trout, or 4 fillets
- juice of 2 lemon, juiced
- 2 large fresh thyme, lemon thyme if possible
- 175g/6oz butter
- pinch cayenne pepper
- 1 fresh parsley
- seasoning
Method
- Season the trout and sprinkle with lemon juice, then arrange in a steamer. Fill the base of the steamer with well salted water and add the thyme, then steam the fish until the flesh flakes easily with the point of a knife. Allow extra time if you are using whole fish.
- Leave the trout to drain and cool until you can handle it, then remove all the flesh, discarding the bones, or simply skin the fillets and check that there are no bones; flake the flesh.
- Melt the butter in a heavy pan over a low heat; add the fish, seasoning and cayenne pepper and cover to allow the fish to absorb the butter. Tip into a serving bowl and mix the parsley with the butter. Serve as a light lunch or supper.
Notes
This makes a great sandwich filling and is good in kedgeree melted over a plate of pasta. Can be kept in the fridge for two weeks if sealed with clarified butter, but if the seal is broken it must be eaten within 24 hours.