|
|
|
|
Ingredients:
knob
of butter
8x 115g / 4oz fresh trout fillets
3 shallots, peeled & finely sliced
140ml dry white wine
4tsp Dijon mustard
juice & zest of 1 lemon
50g butter
2 tbsp chopped parsley
sea salt & black pepper
To serve:
oil
to drizzle
4 slices crusty white bread
few salad leaves
1/2 cucumber
2 spring onions
2tbsp olive oil
To
garnish:
8 lemon wedges
1 tsp chopped fresh parsley
|
|
Ross
Burden's Trout with Mustard Sauce
|
ROSS
BURDEN'S TROUT WITH MUSTARD SAUCE
Serves
4
Time
to prepare: 20 mins
Time to cook: 15 mins
Method:
Pre-heat the oven to 200C/400F/Gas 6. Greas the base of a large
ovenproof dish with the knob of butter. Lay the trout fillets
over the base and scatter over the shallots.
Mix together the wine and mustard, season with a little salt and
pepper than spoon the sauce over the fish. Cover the dish with
foil and bake for 10-12 minutes or until the fish is just cooked.
Meanwhile, heat a griddle pan, drizzle withe a little oil and
sear the bread on both sides. Remove from the pan and cut each
bread slice in half diagonally.
Remove the cooked fish from the oven and drain the juices into
a saucepan. Keep the fish warm.
Boil the juices with the lemon juice and rind, whisk in the butter
and simmer until the sauce has thickened slightly.
Serve the fish fillets with the seared bread and a side salad
of olive oil dressed lettuce, cucumber and spring onions. Garnish
with lemon wedges and some parsley.
British
Trout Association, The Rural Centre, West Mains, Ingliston EH28 8NZ
Tel:
0131 472 4080 Fax: 0131 472 4083 E-mail:
mail@britishtrout.co.uk
|
|
Recipes
