1 trout - 2 fillets, boned
olive oil
1 teaspoon of paprika
2 garlic cloves - sliced
½ loaf of bread
60g/2¼oz of parmesan cheese -grated
1 onion - finely chopped
25g/1oz of welsh butter - to fry
½ glass of white wine (chardonnay)
bunch of fresh parsley - chopped
2 teaspoons of capers
275ml/½pint of cream
Anglesey sea salt
black pepper

to serve:
fresh lemon

METHOD

The Fish:
Season the trout with salt and pepper, paprika and the sliced garlic. Heat the oil in a frying pan and cook the fish, skin side up. Then, cook the other side. Spread a handful of breadcrumbs and Parmesan cheese over the fish and brown under the grill.

The Sauce:
Melt the butter in a frying pan and fry the onions. Add the white wine and reduce a little. Stir in the cream, capers and fresh parsley.

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