Crispy-skinned trout with dill-pickled red onions

This dish is delicious and easy to prepare.  The pickled onions provide a flavour contrast with the trout and really get the juices flowing.

Serve as a starter or as a supper of light lunch dish.

Preparation Time: 10 Mins

Cooking Time: 18 Mins

Total Time: 1½ Hrs

Ingredients

For 4 servings…

4 fillets            Trout        

                     Olive oil    

                     Pepper      

                     Salt          

For the onions

50 ml              Vinegar  - cider        

40 gms            Sugar       

50 ml              Water       

1 pinch            Salt          

½                   Onion  - sliced very thinly       

4                    Peppercorns  - black  

10 gms            Dill  - chopped roughly          

Method

To prepare the dill-pickled onions…

Heat the vinegar and sugar with the water and salt in a saucepan.  Stir until the sugar dissolves.

Add the red onion and peppercorns then remove the pan from the heat.  Leave for 10 minutes, to cool a little, then add the dill and leave for a further 50 minutes or so to gently pickle.

To cook the fish…

Brush the 4 trout fillets lightly with olive oil and season all over.

Heat a large frying pan over a high heat, add the fish skin-side down and cook for 5 minutes or until the skin is crispy.  Turn the fillets over and cook for a further 2-3 minutes.

Serve the fish topped with the dill-pickled onions and a little of their pickling liquid.

Serve With

          Soured cream

          Croquette potatoes

          Broccoli

Variations

Salmon fillets can be cooked this way.

Wine recommendations

          A robust white wine.

  Conventional

           Côtes du Rhône blanc

  Interesting

           Côtes du Luberon blanc

           Graves blanc

           Saint Joseph blanc