4 trout fillets
Spice seasoning for dusting
2 tbsp butter
2 cloves garlic
2/3 cups white wine
2/3 cups fish stock or fish sauce
2 tsp honey
2 tbsp chopped fresh parsley
1 yellow, ripe plantain
Salt and pepper
Oil for frying
Season trout with spice seasoning and marinate for 1 hour.
Melt butter in pan and heat gently for 1 minute. Add filets and sauté for 5 minutes until cooked through, turning carefully once. Transfer to a plate and keep warm.
Add wine, stock and honey to pan, bring to a boil and simmer to decrease slightly. Return the fillets to the pan and spoon over the sauce. Sprinkle with parsley and simmer gently for a few minutes.
Meanwhile, peel plantain and cut into rounds. Heat a little oil in a frying pan and fry plantain slices for a few minutes, until golden, turning once. Transfer the fish to serving plates, stir the sauce, adjust the seasoning and pour over fish. Garnish with fried plantains.