Preparation

Heat 2 tablespoons of butter.
Lightly saute the prawns.
Add the previously desalted capers.
Add the parsley and set aside.
Grill the trout fillets with a spoon of butter.
Heat the rest of the butter and add the potatoes.
Add the parsley and salt.
Arrange the grilled files on a platter.
Drizzle with shrimp and capers sauce
.Accompany with the potatoes in butter and slices of lemon.

Ingredients

  • 1 kg of fillet trout (can be any fish)
  • 4 tablespoons butter
  • 1 tablespoon of caper
  • 500 gr of clean pink shrimp (s)
  • 500 gr of boiled potato (s)
  • parsley to taste
  • lemon to taste
  • salt to taste