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Yesterday’s blog about paella went on a bit – understandable seeing as, though it’s a fairly straightforward dish, there’s a lot going on.

So it’s a simple one today, all done in 30 minutes, and it shouldn’t cost more than a five or six quid for two.

For my baked trout, I will need a trout (obviously), some butter, garlic, black pepper, dill and lemon. C’est tout. No paprika (spice of the Gods) in this one. Nope. None.

Trout – lovely in the water, better in the oven

First, to prepare the trout, stick the point of the knife up its anus (underside, near the back) and slice up the length of its belly to within about an inch of its jaw. Next cut its ‘jaw’ off, stick your thumb in its mouth, reach inside, grab the innards and pull the guts out. They ought to come out in one go. You’ll be left with the meat of the fish with some black blood along its spine, which you will need to wash off under the tap.

Alternatively, get your fishmonger to do it for you. At most supermarket fish counters, you’ll usually find that the fish has been gutted. Then, going against the nap, scrape the excess scales off with your knife, and you’re ready to go.

Cut about 40g of butter into 2cm cubes, smash some garlic, and chop some dill and a lemon. Dab the butter inside the fish, with the garlic, dill, black pepper and a generous squeeze of the lemon. Close the fish up, and wrap in tin foil. Place in a moderate oven – about 170 deg C / 350 deg F / gas mark 4 – and bake for about 20 minutes.

What should come out is a cooked, moist fish, swimming in garlic, lemon and dill butter. You can take the excess butter, and reduce over a high heat in a pan with a small amount of the chilled pinot noir you would be having with it. Serve on a bed of long grain rice.

It’s that easy.

Cheers, Al

PS – thanks for reading this. Please leave comments, especially on your version of these dishes I so lovingly wing, but also on the blog generally… Ta.