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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 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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Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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