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Trout with Raspberries HT MC 40mins
Serves 4 Hot Fish Fruit Main Course Healthy Eating Gluten Wheat Dairy Free Eggless
Ingredients 240ml/8fl.oz. Cranberry Juice 75g/3oz fresh or frozen Raspberries 1 Large Peach, halved, stoned and sliced 1 tbsp Olive Oil 1 tbsp Walnut Oil 2 tbsp Lemon Juice Salt 4 large Trout Fillets Extra Olive Oil White pepper
Instructions
1. Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half.
2. Allow to cool slightly then transfer to a blender or food processor and process or blend until smooth. Strain through a sieve, discarding the solids.
3. Whisk the olive and walnut oils, lemon juice, salt and white pepper into the pureed fruit. Allow the sauce to stand at room temperature whilst you cook the fish.
4. Preheat the grill to hot. Brush the fish with olive oil and place in a foil-lined grill pan. Grill for 10-15 minutes, turning once, or until the fish is cooked.
5. To serve - Transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, transfer the remaining sauce to a sauceboat to pass round.
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