| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Tessa’s, Seasonal, Kitchen | 1 | servings | |
INGREDIENTS
| 1 | Sea trout; about 1.75 kg | |
| Salt and ground black pepper | ||
| Extra virgin olive oil | ||
| 2 | Handfuls fennel fronds | |
| 1 | Shallot | |
| 1 | Bulb Florence fennel | |
| 15 | g | Unsalted butter |
| 150 | ml | Fish stock |
| 150 | ml | Dry white wine |
| 150 | ml | Double cream |
| Fresh lemon juice | ||
| 2 | tb | Fresh chives; chopped |
| 1/2 | Baby aubergine; (per head) | |
| Extra virgin olive oil | ||
| Seasoning | ||
| 1/2 | Fennel bulb; (per head) | |
| Butter | ||
| Caster sugar | ||
| Seasoning |
INSTRUCTIONS
CHIVE SAUCE ROASTED AUBERGINE SWEET ROASTED FENNEL Preheat oven to 200C/400F/gas6. Cut each fillet of sea trout in half. Using tweezers remove as many bones as you can feel with your fingertips. Season trout lightly and rub olive oil into skin. Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin side down for 2 minutes. Turn fillets and smoke for a further 1-3 minutes in all. Place some more fennel fronds in a roasting tin. Remove trout from smoker and set in a roasting tin, skin side uppermost. Rub skin again with olive oil. Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel. Melt butter in a saucepan and cook shallot and fennel until soft but not brown. Add fish stock and wine. Bring to boil and reduce by half. Add cream and reduce again to desired consistency. Season to taste and add a few drops of lemon juice if flavours need sharpening up a little. Place fish in preheated oven for 2 or 3 minutes to heat through and finish cooking. Add chives to sauce at last moment. Serve sea trout with chive sauce poured round. Roasted aubergine: Use 1/2 baby aubergine per head. Smear with extra virgin olive oil and season. Roast in a hot oven until the flesh has fallen and is cooked with a charred finish to the skin. This has a natural slightly smokey flavour which enhances the dish. Sweet roasted fennel: Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter, sprinkle with caster sugar and season. Roast in a hot oven until cooked through and caramelised. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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