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Article: Trout with Caramelised Shallots, Capers and Brown Butter

Trout with Caramelised Shallots, Capers and Brown Butter

Trout with Caramelised Shallots, Capers and Brown Butter

Printable version

Quick, easy and utterly delicious, and ready in under 30 minutes. Recipe created for British Trout and UK Shallots by @thecornerplot.

Serves: 2



2 ChalkStream trout fillets (skin on)

250 g Charlotte potatoes

6 shallots, peeled, and halved through the root

2 tbsp capers, rinsed

50 g butter

Lemon juice

Handful parsley, leaves chopped

4 tbsp chopped parsley

1 tbsp chopped chives

Olive oil

1-2 tbsp horseradish sauce



Preheat oven to 200C/fan 180C/gas 6.

Boil the new potatoes in salted water for 10-15 mins until tender when pierced with a knife.

Drain, crush (not mash) with a potato masher, add a generous slug of extra virgin olive oil, season well, add the parsley and chives, and stir in a tablespoon of horseradish sauce (or more). Check the seasoning.

Heat a tablespoon of olive or veg oil in a non-stick frying pan. When hot, add the shallots, cut side down, and cook for 5 mins on medium heat. When caramelised, remove and place cut side up on a small ovenproof tray.

Place in the oven while you cook the trout.

Pat the trout dry, make shallow diagonal cuts across the skin, 1 cm apart (avoid cutting into the flesh), and season with sea salt.

Add a little olive oil to the frying pan used for the shallots.

Place the trout skin side down and cook for 2–3 minutes to achieve a golden-brown crust (avoid moving them around).

Gently turn the trout over, add the capers, and cook for another minute.

Turn off the heat, add the butter to the pan, a grind of black pepper and a squeeze of lemon juice. The butter will darken and start to foam.

Baste the fish with the butter for a few seconds.

Serve the trout with the crushed potatoes and some salad leaves or watercress dressed in a little lemon juice olive oil.