Baked Trout with Cucumber Sauce
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.
Ingredients
- 4 trout each weighing about 10 oz, cleaned
- salt and pepper
- 1/2 pint fish or vegetable stock
- 1/2 small cucumber
- 10 floz fresh soured cream
- 1 tsp tarragon vinegar
- 1 tsp chopped fresh tarragon
- fresh tarragon to garnish
Instructions
- Arrange the trout in a single layer in a shallow dish. Season to taste. Pour over the stock.
- Cover and bake at 180°C (350°F) mark 4 for about 25 minutes, until the trout are tender.
- Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail
- intact leave to cool
- Just before serving, make the sauce. Coarsely grate the cucumber, then add the cream, vinegar and tarragon. Season to taste.
- 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.
Calories: 655 kcal
Carbohydrates: 4 g
Protein: 72 g
Fat: 37g
Saturated Fat: 12 g
Cholesterol: 236 mg
Sodium: 474 mg
Potassium: 1398 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 828 IU
Vitamin C: 4 mg
Calcium: 239 mg
Iron: 5 mg