| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Coxon’s kit, Coxon1 | 2 | servings | |
INGREDIENTS
| 2 | lg | Fresh trout |
| 150 | g | Breadcrumbs |
| 50 | g | Butter |
| 1 | tb | Basil; chopped |
| 1 | tb | Chervil; chopped |
| 2 | tb | Parsley; chopped |
| 1 | Clove garlic; crushed | |
| 1 | Shallot; chopped | |
| 4 | oz | Unsalted butter |
| Juice and segments of 1/2 lemon | ||
| 2 | tb | Reduced fish stock |
| Lemon segments to garnish |
INSTRUCTIONS
SAUCE Mix all the ingredients together and spread over one side of the fish (use any left to fill the cavity). Place in a preheated oven and bake until cooked for approximately 20 minutes depending on size at 220C/425F/gas7. Sauce: In a heavy based pan add the lemon juice, lemon segments and the reduced fish stock - boil and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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