Wednesday, 20 April 2011

Scandi trout for Carla


I'll accept any old excuse to get the gingham tablecloth out. Was that a glimmer of sunshine behind that thunderous dark cloud..?

This is the perfect light Spring lunch dish and really quick to prepare. Dill isn't a herb I use often but I made this in honour of a friend who loves all things Scandinavian. I thought it was well matched with some crusty sourdough and homemade mayonnaise for create-your-own sandwiches.

BAKED TROUT WITH DILL

Serves 4 as a starter or two greedy people for lunch

2 x 225g trout fillets
large bunch dill
pepper 1/4 tsp
salt pinch
1 tbsp vodka
the finely grated rind of 1 lemon

~to serve: 5 tbsp homemade (or shop bought) mayonnaise mixed with 1 tbsp finely chopped chives and a hunk of crusty bread

1) Wash and dry the trout, making sure that there are no bones lingering, and season lightly with the salt and pepper. Finely chop the dill and scatter 3/4 of it over one of the fillets, then drizzle over the vodka and lemon rind and sandwich the two fillets together.

2) Place the trout on a large double-thick piece of tin foil, the loosely envelope the fish inside, so it is well sealed inside but the top of the fish is not touching the foil.

3) Bake for 18-20 minutes at 375f/190c/ gas mark 5, then allow to come to room temperature before scattering over the remaining dill and serving.

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