| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sainsbury’s, Sainsbury8 |
4 |
servings |
INGREDIENTS
| 4 |
|
Trout each weighing about 300g; (10oz), gutted and |
|
|
; cleaned |
| 125 |
ml |
Olive oil; (4 floz) |
| 1 1/2 |
|
Lemons; juice of |
| 2 |
|
Garlic cloves; sliced finely |
| 1 |
|
Onion; chopped finely |
|
|
A handful of fresh parsley; chopped |
| 25 |
g |
Butter; (1oz) |
| 25 |
g |
Plain flour; (1oz) |
| 200 |
ml |
Well flavoured fish stock; (7 floz) |
| 4 |
tb |
Capers in brine; drained and chopped |
|
|
Salt and pepper |
INSTRUCTIONS
Lay the trout side by side in a wide bowl. Mix the olive oil with the lemon
juice, garlic, onion and parsley. Season with salt and pepper and pour all
over the trout. Turn the trout over with your hands and make sure they are
covered both inside and out with the marinade. Set aside for about 30
minutes.
Meanwhile, heat the butter in a saucepan until foaming. Add the flour and
stir quickly to make a roux. Remove from the heat and gradually whisk in
the fish stock. Season with salt and pepper, bring to the boil stirring
constantly, and cook until thick and smooth. Stir in the capers and set
aside.
Preheat the oven to Gas Mark 4/180 C/350 F. Wrap each fish in a square of
foil with as much of the marinade as possible and lay them side by side in
an ovenproof dish. Bake in a moderate oven for 30-40 minutes, depending on
the size of the fish. Reheat the caper sauce. Serve immediately, unwrapping
the fish at the table.
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