POLOKWANE – Although they are pricey, capers are the perfect accompaniment to many dishes.
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean and are good for adding a distinctive sour/salty flavour to many savoury dishes.
Capers are preserved a number of ways – either in salt, wine vinegar, brine or olive oil.
What’s for Dinner combines capers in a creamy sauce to pour on trout in the following recipe:
Ingredients
- 250ml cream
- 15ml stork margarine, melted
- 10ml capers
- 15ml chives or spring onion greens, chopped
- 4 x 180g trout fillets
- 30ml stork margarine
- 15ml onions, chopped
- 1 x KNORR Classic White Sauce
- 125ml warm water
Method
- Brush the margarine over the trout fillets.
- Place on a baking sheet directly under a grill for about 5-8 minutes on each side until done.
- While the fish is under the grill, prepare your sauce.
- In a pan melt the margarine.
- Sauté the capers, onion and chives.
- Stir in the cream and water, and heat gently until almost boiling.
- Stir in the KNORR Classic White Sauce and stir until thickened.
- Once fish is cooked, serve with a drizzle of sauce.
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