Tagged: capers

Trout with a Caper, Lemon and Butter Sauce

Firstly, apologies for photography.

No apologies for the utter deliciousness of this dish which took only around 10 minutes to cook!

At my Tesco up till Wednesday they had trout on offer. I adore trout. It has to be the king of fresh water fish.

I had it first in a restaurant in my late primary school days. I think it was for my parent’s silver wedding. (The only time I saw my dad smoke a cigar.) I wanted a T Bone steak but was told it would be far too big for such a young lad,( a likely story indeed, probably more to do with the price!) so I plumped for trout. Strange choice? Yes!
And to this day, if I ever go to a restaurant, which is a rare occurrence now that I can cook, I always go for fish. Also, having been a butcher that meat was so plentiful, for me, fish was a treat.

So, what do you need.

Well nothing special – all store cupboard stuff. [which by the way is going to form part of another blog Frank and I are going to put out, after a request from a surly friend of mine. Yes Dutton, you know who you are.]

Trout – it cost me £1.50 and I got Bobby Hoy on the fish counter to gut it for me.
Capers, about 2 teaspoons of
Half a Lemon
Garlic, 1 clove
A knob of Butter
Glug of white Wine
Twist of Pepper and that is it.

Put your trout on a baking tray and stick it under the grill for 5 minutes on each side, take care when turning it over.

The lemon is in the picture to give you an idea about the size of the fish.

Next you need to make the sauce while the trout is under the grill.

Finely chop the garlic and chop the capers a little. Put the butter into a pan with a touch of olive oil to stop it burning


Add the garlic and cook for a minute then add the capers and wine and squeeze the lemon (till the juice runs down my legs!)

A bit of pepper and that’s it.

Serve as you like – I had a light salad as I thought cucumber would be good with this and a slice of crusty bread.

I thoroughly enjoyed it and I could still taste it as I was starting a bowls match afterwards. I did it for the missus later, but cut the head and tail off and skinned it too. It looked prettier but my phone went flat so no picture.

Ah well, it’s the taste that counts.

Bon appetite. Mugsie

Get Facebook Buttons

Hot Smoked Mackerel Pasta



One of the staple ingredients always in my cupboards is a jar of Pesto.

Frank doesn’t much like these jars but I don’t own a basil farm and we do use the stuff on a regular basis as the kids quite like it. I just find it a bit boring though and have come up with various ways of tarting it up. So I looked in the fridge one evening recently and saw a packet of Hot Smoked Mackerel that the missus had brought home reduced from Marks and Spencers. Mmmm, an idea. So here is what you do for 2 people – like most of my blogs are based on

It’s a very quick dish to make as it takes as long as it takes to cook your pasta. You can use any pasta but I find that the more grooves and things for flavour to collect on it, the better so I used Fusilli. What??!! Spirals to you and me, mate.

So get your pasta on the boil – remember to use a little more pasta than you would with a bolognaise as you’re not bulking it out with much.

While the pasta has started, get a chilli and a couple of large garlic cloves . Chop these up, not too finely. Add a few anchovy fillets and some capers.

Add a large glug of olive oil to a frying pan and throw in the garlic, chilli, anchovies and capers and fry on a low heat. You don’t want to burn the garlic as it will turn acrid. Keep stirring the ingredients around and the anchovy will disolve into the oil and also the heat from the chilli and flavour of the garlic will flavour the oil too.

Now get a small chunk of parmezan and coarsly grate or finely chop, as I did and set it aside.



Last of all get your mackerel and add it to the frying pan. Tear it into small chunks and just let it warm through.

Your pasta should be ready now, so drain the cooking water off and put the pasta back into the warm pan it was cooking in. Add the contents of the frying pan, add the jar of pesto, and add the parmezan and mix the whole lot together. Sometimes I add a tablespoon or two of crème fraîche for creaminess, but I had none. Share into your serving dishes add a few chopped chives and a good twist of black pepper.

There you have it. A good tasty meal for two in around twenty minutes. This was even nicer with a glass of Marks & Spencer’s Sauvignon Blanc.

Arrividerci, Mugsie