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Trout with Rhubarb Sauce HT MC 35mins
Serves 4 Hot Fish Fruit Nuts Herbs Spices Main Course Eggless
Ingredients 50g/2oz Fine White Breadcrumbs 50g/2oz Hazelnuts, chopped Grated Zest of ½ Lime 2 teasp freshly chopped Tarragon 2 tbsp Olive Oil 4 x 175g/6oz Trout Fillets 1 Small Onion, finely chopped 1 Star Anise 2 large sticks Rhubarb, finely chopped 2 tbsp Water 2 tbsp Fromage Frais 1-2 teasp Caster Sugar Salt and Black Pepper Sprigs of Fresh Chervil to Garnish
Instructions
1. Preheat the oven to 190C, 375F, Gas Mark 5 and line a baking tray with foil. In a bowl, mix together the breadcrumbs, hazelnuts, lime zest, half the tarragon and pepper.
2. Add 1 tablespoon of the oil and toss to mix well.
3. Place the fish on the baking tray, season with salt and pepper, then press the breadcrumb mixture gently over the top of the fish. Bake in the oven for 15-20 minutes.
4. Meanwhile, melt the remaining oil in a small saucepan add the onions and star anise and sweat for 5-8 minutes until soft.
5. Add the rhubarb and cook for about 5 minutes until the rhubarb is soft.
6. Add the water and allow to cook for a few minutes then remove the star anise.
7. Stir in the fromage frais, sugar, salt, pepper and remaining tarragon. Mix well and heat gently over a low heat. Do not boil.
8. To serve - transfer the fish to a serving platter, drizzle a little of the sauce around the fish and garnish with the chervil sprigs. Serve the remaining sauce separately in a sauce boat.
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