Trout Fillet


This recipe I'm going to share with you has just come about on this very wet, cold miserable morning in Cumbria!

And the reason being is I've just got off the phone from a good friend of mine, Gilbert from Gilcrux Trout Fishery in Aspatria, Cumbria, to cut a long story short, one of his usual customers who take 100 Trout a week was flooded in the recent deluge and is still closed, so he's an abundance of beautiful trout!!


" Can you help me out Jon?"


Of course


Luckily I love trout, and this is a great way of cooking it,


this recipe will serve 4 people

SHOPPING LIST


1kg of beautiful fresh trout, skinned, pin boned, and sliced thinly

50g of butter

The juice of 2 lemon

The zest of 1 lemon

A good splash of rapeseed oil

A good handful of fresh chopped herbs, chives, parsley, dill and chervil will be great


METHOD

Firstly preheat your oven 200c

On a baking sheet lay a piece of non stick baking parchment onto it

Give the baking parchment a good splash of rapeseed oil to coat well

Season liberally with salt and pepper

Sprinkle half the chopped herbs over the baking sheet

Carefully arrange the sliced trout into circles, overlapping slightly

Season well again

Scatter the remaining chopped herbs over the trout

Splash some more rapeseed oil around the trout, top with the lemon zest

Dot the butter around the trout and place in the hot oven

Cook for approximately 3-4 minutes until the trout is just cooked and still a little pink

Serve immediately with a squeeze of lemon juice, a nice rocket salad and new boiled potatoes

Lovely simple trout dish, perfect Jon

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