13 November 2012 · 8:34 PM
Ingredients
- New Potatoes
- Trout
- Butter
- Olive Oil
- Parsley
- Capers
- Bread
- Lemon
Method
- Boil Potatoes (10 mins)
- Cube Bread and fry gently in Oil until brown all over
- Fry Trout on both sides in Oil and Butter (5 mins each side)
- Remove Trout to rest, in same pan add a little Water, Lemon (segmented), Capers and chopped Parsley (3 mins)
- Add fried bread (1 min)
- To Serve Trout with sauce, Salad and Potatoes on the side
25 February 2012 · 11:06 PM
Ingredients
- Fennel
- Leek
- Carrot
- Whole Trout
- Capers
- Shallot
- Bay Leaf
- Lemon
- Fish Stock
- White Wine
- Crème Fraiche
- Chervil
Method
- Remove fronds from Fennel
- Slice Fennel, Leek and Carrot into large chunks, season then drizzle with oil
- Bake @ 200C (20 mins)
- Dice Fennel fronds, Capers and Shallot and stuff into Trout
- Also stuff Lemon Slices into Trout
- Reduce oven to 140C, and remove Vegetables
- Add Fish Stock and White Wine
- Place Trout on top of Vegetables, cover with tin foil, Bake (75 mins)
- Remove Fish
- Drain Vegetables (keeping the liquid for sauce)
- Add Crème Fraiche and Chervil to liquid and bring to boil
- Reduce until slightly thicker
- Serve fish whole with Vegetables and plenty of the sauce
Filed under Food
Tagged as Capers, Fennel, Fish, Trout