A whole trout on the plate, tender pink under the glisten of skin, lemon to squeeze on the side, is a treat for me even though it will probably be farmed trout, looked down on by the true afficionados. But trout fillets make a lighter and easy supper, cheaper too. This recipe is one torn out from a magazine years ago and then rediscovered in my extensive and not at all organised collection.
Golden Trout - for 2 but easily doubled or adapted for as many as you need
2 trout fillets
1 & 1/2 oz or 45g melted butter
1 clove garlic chopped
1/2 small onion very finely chopped or 1 shallot
1 tsp ground cumin
Sprinkle paprika
1 tsp Dijon mustard
2 tbsps flat leaf parsley chopped
2-3oz/75g white breadcrumbs
Oven No 4/180
Golden Trout - for 2 but easily doubled or adapted for as many as you need
2 trout fillets
1 & 1/2 oz or 45g melted butter
1 clove garlic chopped
1/2 small onion very finely chopped or 1 shallot
1 tsp ground cumin
Sprinkle paprika
1 tsp Dijon mustard
2 tbsps flat leaf parsley chopped
2-3oz/75g white breadcrumbs
Oven No 4/180
- Brush a baking dish with some of the melted butter and lay the fillets in it skin side down. Brush them with a little more butter and season with S & P.
- Heat a frying pan over a medium heat and toast the breadcrumbs till evenly golden, shaking the pan often so they don't burn. Tip out into a bowl.
- Fry the chopped onion or shallot with the garlic in the rest of the butter, till soft and fragrant. Stir in cumin and paprika and cook gently a few minutes more.
- Off the heat stir in mustard, breadcrumbs and parsley. Taste and season. NB This can all be done in advance.
- Spoon the mixture over the fish and bake for 15- 20 minutes, testing with a fork that the fish flakes easily so you know it is ready.
- Sprinkle with lemon juice to serve - optional.
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