This is a simple fish dish with gentle spicy flavours which you can adjust to suit. It goes well with the season's new potatoes and a salad or some lovely purple sprouted broccoli. And so easy even I couldn't muck it up over Easter.
Golden Trout
4 plump trout fillets with or without the skin
3 oz butter melted
2 shallots or spring onions
2 tsp ground cumin
1/2 tsp paprika - hot or sweet
2 tbs Dijon mustard
2 cloves garlic finely chopped
3-4 tbs chopped flat leaf parsley
4 oz fresh breadcrumbs - if you keep a bag of these in the freezer made in the processor from left over loaves you will always have a supply to use straight away
Golden Trout
4 plump trout fillets with or without the skin
3 oz butter melted
2 shallots or spring onions
2 tsp ground cumin
1/2 tsp paprika - hot or sweet
2 tbs Dijon mustard
2 cloves garlic finely chopped
3-4 tbs chopped flat leaf parsley
4 oz fresh breadcrumbs - if you keep a bag of these in the freezer made in the processor from left over loaves you will always have a supply to use straight away
- Heat a frying pan and then toast the breadcrumbs until golden, shaking the pan frequently.Tip out into a bowl for the moment - or do in advance and store in a tin.
- Brush an oven dish with a little of the butter and lay the fillets in without overlapping.
- Season with S&P
- Fry the garlic and shallots gently in the rest of the butter until soft. Add the spices and cook for a minute.
- Take from the heat and add the rest including the breadcrumbs. All this can be done ahead of time.
- Now sprinkle the crumb mixture to cover the fish and bake at No 4/180 for 15 - 25 minutes til the fish is just flaking. Test by putting a fork in to see if the flesh flakes.
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