We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Quit griping about your church; if it was perfect, you couldn't belong.

Loch Etive Trout Plait With Warm Lemon And Dill Dressing

0
(0)
CATEGORY CUISINE TAG YIELD
Waitrose1 4 Servings

INGREDIENTS

2 Waitrose Loch Etive Trout
Fillets skinned
2 Slic Waitrose Smoked Salmon
1/2 Lemon, juice of
Salt and freshly ground
black pepper
1 Waitrose Fresh Dill
60 Waitrose Extra Virgin Olive
Oil 4tbsp
10 Caster sugar, 2tsp
Grated rind and juice of 1
lemon
60 Water, 4tbsp
1 50 grams jar salmon caviar

INSTRUCTIONS

Cut each trout fillet in half lengthways. Then cut each in half again
lengthways to give eight long strips of fish. Cut the smoked salmon
into four long strips.  Take two pieces of trout and one of salmon and
roughly plait  together. Curl into a 'knot' and place in a foil-lined
roasting tin.  Repeat with the remaining fish to make four 'knots'.
Squeeze the lemon over the top, season and cover with foil. Cook in a
preheated oven at 190øC, 375øF, gas mark 5 for 15-20 minutes. Set
aside and keep warm.  Meanwhile prepare the warm dressing. Save four
sprigs of dill for  garnish and chop the remainder.  Place the
remaining ingredients in a small pan and whisk well until  heated
through. Stir in the chopped dill and any juices from the fish.  Adjust
seasoning.  Place the trout onto four warm serving dishes and serve.
Moisten with  the dressing and garnish with dill.  Converted by
MC_Buster.  NOTES : These delicate fish plaits are easier to make than
they look.  Serve them with lemon caviar dressing for a luxurious
dinner party  dish.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Forbidden fruits create many jams”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?