Braised trout wrapped in sorrel with anchovies + capers from Wild Weed Pie: A Lifetime of Recipes by

Ingredients

• 18 large sorrel leaves, thick central rib removed
• freshly ground black pepper, to taste
• ¾ cup extra-virgin olive oil
• 12 anchovy fillets
• salt, to taste
• 6 x 150 g ocean trout fillets (check for bones), skin removed and retained*
• 1 cup blanched, peeled, seeded and chopped tomatoes
• 1 lemon, thinly sliced
• 1½ tablespoons small salted capers, blanched
• 1½ tablespoons snipped chives
• 1½ tablespoons chopped flat-leaf parsley leaves
• ¾ cup Noilly Prat vermouth
• 18 boiled small potatoes, to serve