with Rhubarb Sauce HT
Fruit Nuts Herbs Spices Main Course Eggless
Fine White Breadcrumbs
Zest of ½ Lime
teasp freshly chopped Tarragon
tbsp Olive Oil
4 x 175g/6oz Trout Fillets
Small Onion, finely chopped
large sticks Rhubarb, finely chopped
tbsp Fromage Frais
teasp Caster Sugar
and Black Pepper
of Fresh Chervil to Garnish
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.
Add 1 tablespoon of the oil and toss to mix well.
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
Meanwhile, melt the remaining oil in a small saucepan add the onions
and star anise and sweat for 5-8 minutes until soft.
Add the rhubarb and cook for about 5 minutes until the rhubarb is soft.
Add the water and allow to cook for a few minutes then remove the star anise.
Stir in the fromage frais, sugar, salt, pepper and remaining tarragon. Mix well
and heat gently over a low heat. Do not boil.
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.