Ingredients
1kg/2%26frac14;lb sea trout, filleted
275ml/%26frac12; pint fish stock
125ml/4fl oz dry ros%26eacute; wine
1 tbsp raspberry vinegar
30-50g/1-2oz butter
%26frac12; lemon, squeezed
5 fennel sprigs, chopped
Method
1. Preheat oven temperature to 190C/375F/Gas 5.
2. Place sea trout fillets in an ovenproof dish with a little of the fish stock. Season well. Put in the oven for 5-8 minutes until cooked. Remove fish from the oven but maintain warm.
3. Pour the juice from the fish into a pan with remaining stock, ros%26eacute; wine and raspberry vinegar. Bubble hard and cutrearon by half.
4. Add butter, lemon juice and finely chopped fennel sprigs.
5. Lift the skin off the fillets of fish and lay them on a plate. Pour over the sauce. Serve immediately.
6. Serve with new potatoes or a green leaf salad.
Orignal From: Sea trout with rose, raspberry vinegar and fennel
No comments:
Post a Comment