Baked trout with warm Niçoise salad

Today I found myself discovering a new trick how to make capers (if You find that there isn`t any. I took some marinated pickles, jalapeño, white wine vinegar and plenty of salt. Chopped this all up and voila - I`ve made capers.  :D

Serves 4

600 g sea trout

4 eggs

600 g boiled potato cubes

100 g sliced red onion

4 tbsp of small capers

200 g diced tomato

1 medium broccoli

150 g sliced leek

100 g spring onion

little thyme

2 Chinese garlic (chopped)

1 red chilly (sliced)

100 g sliced paprika

extra virgin olive oil

juice of 1/2 lemon

salt, pepper and sugar to season

To prepare the fish just take out the bones and cut the fish about 150-160 g pieces.  Cut one garlic in half and season the open surface with black pepper and salt (this will make the garlic bleed and release its juices). Season a metal tray with black pepper and salt, add some olive oil on a tray and rub the garlic on the tray. Line the fish skin side down on a tray. Season also the top side.  When the salad is ready, fry the trout first skin side down on a hot pan with some olive oil (turning it only once). You can see on the side of the fish as it cooks, when its colour has changed half way of the piece, then its time to turn it. This takes about 4 minutes all together. In case You`ve descaled the skin, it will be very nice and crispy. 

To make the salad first boil the eggs (from cold water about 12 - 13 minutes). Peel and quarter. 

Cube the potatoes and boil until "al dente" then add leek and broccoli. Boil another 3 minutes and drain the whole pot. Heat a large pan and fry with some olive oil the chilly, garlic, paprika, tomatoes and red onion. Season as You add the components. Add chopped thyme and spring onions. 

Mix the potato mix and paprika mix and correct the seasoning. Add a drop of lemon juice  and olive oil. Top the salad with boiled egg quarters.

Plate and drizzle with extra olive oil.

Serve.