Gordon Ramsay\'s Great British Pub Food

SERVES 4

4 small rainbow trout,

about 300-320g each,

scaled and gutted

sea salt and black pepper

handful of thyme sprigs

8 knobs of butter

splash of dry white wine

SAUCE

1 small shallot, peeled

and finely chopped

3 tbsp white wine or

cider vinegar

3 tbsp water

200g unsalted butter,

chilled and diced

about 20 caper berries,

rinsed

small bunch of sorrel

leaves, finely shredded

rOSERVE
lemon wedges

116 CATCH OF TH E DAY

Rainbow trout with sorrel

and capers

The citrusy tang of fresh sorrel is an idea' match for oily

fish like rainbow trout. To retain the sprightly flavour and

vibrant colour ofthe leaves, add them to the buttery sauce

at the last moment,just as you are about t o serve.

Preheat the oven to 180°C/Gas 4. Pat the trout dry with kitchen paper

and score the skin several times on one side, on the diagonal. Rub the

fish all over with salt and pepper, including the cavity.

Lay the trout in one large or two smaller oile d baking trays. Stuff a

few thyme sprigs into each cavity, then dot a couple of knobs of butter

on top of each fish. Pour a splash of wine into t he t ray and sprinkle a

little more salt and pepper over the fish. Bake for. 0 minutes until

the fish is opaque and just firm; the flesh will come away from the

bone easily when it is ready.

While the fish is cooking, make the sauce. Put the shallot, vinegar and

water into a small saucepan, bring to the boil and let bubble until

reduced by two-thirds, to about 2 tbsp. Turn the heat down to low and

gradually whisk in the butter, a knob at a time. The finished sauce

should be pale and creamy, and have the consistency of single cream.

Stir in the caper berries and season with pepper, and a little salt to

taste if required.

Transfer the cooked fish to warm plates. Add the sorre l to the warm

sauce and immediately spoon over each trout. Serve at once, with

lemon wedges.