August 21, 2010 Leave a comment
Or, trout with some healthy, sunny ingredients at any rate.
I don’t know about you but I don’t buy so much trout. River (or farm, in the majority of cases) fish, don’t seem very popular and I don’t usually even think of it when trying to squeeze in my two portions a week. But this week, the organic trout fillets found their destiny in my trolley by way of the reduced counter. I just had to think about what to do with them.
Some people seem to be under the impression that trout can’t carry strong flavours, but after sampling them on this occasion and finding their flavour strong, even slightly earthy, I would suggest something robust to go with it. I was tempted to try a dill or horseradish sauce – another week, maybe – but I had some stuff in the fridge that was really begging to go. To serve 2.
- 2 trout fillets
- 1 clove garlic
- small handful basil leaves
- 2 anchovy fillets
- half can tomatoes or three large, ripe fresh (only at this time of year)
- olive oil
- juice of half a lemon
- slice of dry white bread, made into breadcrumbs or about 50g ready made breadcrumbs
- 10g parmesan, grated
- salt and pepper
- lemon wedges to serve
In a blender, put in the tomatoes, anchovies, olive oil, basil, garlic and lemon juice. Whizz up. When the sauce is smooth, empty into a small saucepan and cook over a medium heat for about 10 minutes, stirring, until the sauce has started to reduce down slightly and the garlic is cooked out. Leave to cool.
Preheat oven to gas mark 5. Mix the breadcrumbs with the cheese and salt and pepper. Put the trout fillets on an oiled baking tray and dab a few tablespoons of sauce over each fish, spreading evenly to cover. Cover with the breadcrumbs and put in the oven for 10 or so minutes, until the fish is piping hot and the breadcrumbs have browned.