Wednesday, 18 May 2011

Hugh Fearnley-Whittingstall - Foil-baked Trout

1 lovely trout - cleaned and gutted
Granary Bread - for croutons
bayleaves, thyme, chives, onion - peeled and sliced
Little white wine (lemon juice or water)
Double Cream (small amount)
S & P
Oven: 220C - 20 mins for a 500g fish or 45 mins for a 2kg. fish

Tear 2 sheets of foil (little longer than the fish), place on top of each other and smear well with butter.
Scatter the herbs on the foil and place the fish on top.
Smear a little more butter on the fish, a few more herbs.
Place a bayleaf and onion slices inside the fish.

Gently lift the package, scrunching it so you can pour in the wine without it spilling.
Lay the foil parcel on a baking tray and seal the package well - like a Cornish Pasty.

When the fish is almost done,
cut a slice of malted granary bread (slightly stale is best), cut into small cubes and fry for a couple of minutes in hot oil until well browned and crisp.
Drain the croutons on kitchen paper.

Remove the fish from the oven and open the foil,
pour the juices into a small saucepan - checking to see the fish is cooked through* then re-wrap the fish and place back in the oven till the sauce is made.

Bring the sauce juices to the boil and add a tblspn. of double cream
Bring gently to the boil, stirring, and add some chopped chives to the sauce.
Remove the fish and lift the fillets away from the bone, place on your plate and spoon over the sauce, and scatter the croutons. LinkServe with some plain boiled new potatoes and some wilted spinach.

* slip a knife laterally into the thickest part of the flesh - if it's still translucent and sticking to the bone, re-wrap it and cook for a few more minutes.
Recipe taken from The River Cottage Year

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