Trout Grenobloise

Ingredients

• New Potatoes
• Trout
• Butter
• Olive Oil
• Parsley
• Capers
• Bread
• Lemon

Method

1. Boil Potatoes (10 mins)
2. Cube Bread and fry gently in Oil until brown all over
3. Fry Trout on both sides in Oil and Butter (5 mins each side)
4. Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
5. Add fried bread (1 min)
6. To Serve Trout with sauce, Salad and Potatoes on the side

Trout with Fennel & Capers

Ingredients

• Fennel
• Leek
• Carrot
• Whole Trout
• Capers
• Shallot
• Bay Leaf
• Lemon
• Fish Stock
• White Wine
• Crème Fraiche
• Chervil

Method

1. Remove fronds from Fennel
2. Slice Fennel, Leek and Carrot  into large chunks, season then drizzle with oil
3. Bake @ 200C (20 mins)
4. Dice Fennel fronds, Capers and Shallot and stuff into Trout
5. Also stuff Lemon Slices into Trout
6. Reduce oven to 140C, and remove Vegetables
7. Add Fish Stock and White Wine
8. Place Trout on top of Vegetables, cover with tin foil, Bake (75 mins)
9. Remove Fish
10. Drain Vegetables (keeping the liquid for sauce)
11. Add Crème Fraiche and Chervil to liquid and bring to boil
12. Reduce until slightly thicker
13. Serve fish whole with Vegetables and plenty of the sauce