| 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.
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