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Yorkshire Recipes

Roast Trout Fillets with Rosemary Potatoes
Season of mists and mellow fruitfulness
Easy to prepare and cooked in no time at all

by British Trout Association
Serves 4

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Preperation time 15 minutes
Cooking time 25 - 30 minutes

Ingredients:
juice of 1 lemon
250g (9oz) creme fraiche
50g (2oz) almonds, roughly shredded and browned
2 tablespoons horseradish cream
50g (2oz) butter, softened
450g (1lb) potatoes, peeled and cut into thinly sliced discs
2 cloves garlic, finely sliced
sprigs of rosemary
1 red onion, finely sliced
2 rashers streaky bacon or pancetta, roughly chopped
salt and ground black pepper
4 trout fillets weighing about 175g (6oz) each

Method
1. Use half the softened butter to grease a large roasting tin and lay the slices of potatoes on the top. Scatter over the garlic, onions, rosemary sprigs and bacon or pancetta pieces, season with a little salt and ground black pepper
2. Cook in a pre-heated oven at 200°C (400°F) mark 6 for 20 minutes, until just cooked and lightly golden around the edges
3. Arrange the trout fillets skin side down on top of the potatoes and smear the remaining butter on the fish. Scatter over the shredded almonds and season. Return to the oven to cook for a further 5-6 minutes
4. Meanwhile, mix together the horseradish cream and lemon juice into the crème fraiche, season well. Serve the potatoes and fish with a spoon of cream to accompany



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