A cold dish that would be ideal for a summer gathering. Use freshwater trout, that is, river, lake or rainbow trout. These are now increasingly easy to find at supermarkets. Shiny, slippery skin and bright eyes are the hallmarks of freshness to look for in fresh fish, although frozen can also be used in this recipe.
4 trout, each weighing about 275 g (10 oz), cleaned
salt and pepper
300 ml (1/2 pint) fish or vegetable stock
1/2 small cucumber
300 ml (10 fl oz) fresh soured cream
5 ml (1 tsp) tarragon vinegar
5 ml (1 tsp) chopped fresh tarragon
fresh tarragon, to garnish
1. Arrange the trout in a single layer in a shallow dish. Season to taste. Pour over the stock.
2. Cover and bake at 180°C (350°F) mark 4 for about 25 minutes, until the trout are tender.
3. Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail
intact leave to cool
4. Just before serving, make the sauce. Coarsely grate the cucumber, then add the cream, vinegar and tarragon. Season to taste.
5. Coat the trout in some of the sauce, leaving the head and tail exposed. Garnish with tarragon. Serve the remaining sauce separately in a bowl. Accompany with potatoes and a green vegetable.
13 people have helped to review this recipe. Thankyou!