Baked Trout with Herb Stuffing and Cream Sauce Recipe
Baked Trout with Herb Stuffing and Cream Sauce Recipes
Ingredients :
75g / 3 oz butter
1 small onion, finely chopped
2 tbsp finely chopped parsley
1 tbsp finely chopped chives
3 tsp finely chopped dill
50g / 2 oz fine white breadcrumbs
finely grated rind of 1/2 lemon
2 tsp lemon juice
pinch of nutmeg
250ml / 8 fl oz rainbow or brown trout,
cleaned and gutted
150ml / 1/4 pint dry white wine
salt and pepper
To serve:
boiled potatoes
green vegetables or salad
Method :
Melt 50g / 2
oz of the butter in a large frying pan. Add the onion and cook until
soft but not browned. Remove from the heat. Mix the herbs together and
add half to the pan, together with the breadcrumbs, lemon rind, juice
and nutmeg and season to taste with salt and pepper. Mix well and
moisten with 1-2 tbsp of the cream. Divide the stuffing between the
fish.
Grease a large
ovenproof baking dish with half the remaining butter. Lay the stuffed
trout head to tail in the dish, dot with the remaining butter and pour
over the wine. Bake in a preheated oven, 240C (475F), Gas Mark 9, for 20
minutes until slightly firm to the touch.
Pour the
cooking liquid into a saucepan and boil rapidly until reduced by half. Add
the remaining cream and herbs and return to the boil, adjusting the
seasoning if necessary. Arrange the fish on warmed individual serving
plates, pour a little sauce over each one and serve with boiled potatoes
and crisp green vegetables or salad.
