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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 6 each rainbow trout fillets 6-8 oz each
- 7 1/2 ounces greek yogurt strained
- 2 1/2 ounces heavy whipping cream
- 2 tablespoons parsley leaves fresh
- 2 tablespoons chives chopped
- 2 tablespoons fennel bulb chopped
- 1 teaspoon thyme fresh chopped
- 1 teaspoon oregano fresh chopped
- 1 teaspoon tarragon leaves fresh chopped
- 1 x ghee (clarified butter)
Method
- Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.
- Thoroughly dry the fish with plenty of kitchen paper.
- Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.
- Transfer the fish to the ovenproof dish, arranging them neatly.
- Cover and store in a cool place.
- Chop the herbs and mix them gently in a small saucepan.
- Measure the yoghurt and cream and pour them over the herbs.
- Add plenty of pepper and some salt and stir to mix well.
- Cover and leave to infuse.
- Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking.
- (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.)
- About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while.
- Pour the aromatic mixture over the fish, cover the dish and bake at 350F (180C) (180 C) gas mark 4 for 20 to 25 minutes until the fish are piping hot and cooked through.
- (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.)
- Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.
