SEA TROUT STEAMED IN
PAPER Serves 4.
This is a wonderful way to cook fish. Not only does the paper wrapping preserve the moisture of the fish but the parcels can be prepared in advance and placed straight on to a plate. Entertaining made easy for you and your guests get a lovely waft of aroma as they open their parcels.
For my recipe I used a 100g fillet of sea trout and
served it on a starter platter (see photo) to be shared out at the table. A 50g fillet would make a nice individual starter whilst a 150g piece is good for main course.
• 200g skinned fish fillets cut into 4 equal pieces • 2 stalks lemongrass • 2 shallots, peeled • 1 clove garlic, peeled • ½ fresh red chilli • Salt and pepper • ½ tsp sugar
• 1tbsp sunflower oil • Fresh coriander.
• 4 x 20 x 20 cm sheets baking parchment or greaseproof lightly brushed with oil.
1
.Peel the lemongrass, slice it very finely and put in a mortar. Cut the shallots, garlic and chilli into
TROUT IN OATMEAL WITH LEMON AND PARSLEY
BUTTER Serves 4 for lunch or breakfast.
This is a classic Scottish breakfast recipe which works with any oily fish. It will often be used for herring or mackerel but here I wanted a more traditional recipe with the rest of my sea trout. David Pakes and I en- joyed this with a simple potato salad as we discussed fishing on the Dart.
• 4 fish fillets or fillet portions of about 100g each • A little milk
• 75g fine or medium rolled oats • Salt and pepper • 50g softened butter • Zest of a lemon, finely chopped or grated • A handful of parsley, finely chopped • 2tbsp sunflower oil and 25g butter for cooking
1
. In a small bowl, mix together the softened butter, lemon zest and parsley. Season and roll into a log,
small pieces and add to the mortar. Add salt, pepper and sugar and pound the mixture with the pestle until finely ground. Add the oil and mix.
2 3
4 5
6
.Cover one side of each piece of fish with ¼ of the mixture then place each piece coated side down on
to the paper. Put some small pieces of coriander on top of each piece of fish.
.Carefully fold the paper over the fish and fold in the edges to form a tight seal. You want the steam and flavours to stay inside the parcels.
.These parcels can now be cooked immediately or refrigerated for up to 4 hours.
.When ready to cook the fish, place a baking sheet inside your oven and heat the oven to 220°C/Gas 7. Place the parcels directly onto the baking sheet.
.I cooked a 100g piece of sea trout for about 6 minutes but you will need to adjust the cooking time if you are cooking larger pieces.
wrap in clingfilm and put in the freezer.
2 3
4
. On a plate, mix the oats with the salt and pep- per. Brush the fillets with the milk, dip them in the oatmeal, then put on a plate, cover with clingfilm and refrigerate for 10 minutes.
. Melt the remaining 25g butter and oil in a large frying pan over a medium heat. Add the fillets, skin- side down; cook on each side for 3–4 minutes (depend- ing on thickness), until the fish is cooked and coating is crisp.
. Cut the seasoned butter into rounds and serve on top of the fish with a new potato salad.
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