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Ingredientes
- 1 x Sea trout, about 1.75 kg
- Â Â Salt and grnd black pepper
- Â Â Extra virgin extra virgin olive oil
- 2 x Handfuls fennel fronds
- 1 x Shallot
- 1 x Bulb Florence fennel
- 15 gm Unsalted butter
- 150 ml Fish stock
- 150 ml Dry white wine
- 150 ml Double cream
- Â Â Fresh lemon juice
- 2 Tbsp. Fresh chives, minced
- 1/2 x Baby aubergine, (per head)
- Â Â Extra virgin extra virgin olive oil
- Â Â Seasoning
- 1/2 x Fennel bulb, (per head)
- Â Â Butter
- Â Â Caster sugar
- Â Â Seasoning
Direcciones
- Preheat oven to 200C/400F/gas6.
- Cut each fillet of sea trout in half. Using tweezers remove as many bones as you can feel with your fingertips. Season trout lightly and rub extra virgin olive oil into skin.
- Set up a smoker. Strew grid with lots of fennel fronds. Smoke fish, skin side down for 2 min. Turn fillets and smoke for a further 1-3 min in all. Place some more fennel fronds in a roasting tin. Remove trout from smoker and set in a roasting tin, skin side uppermost. Rub skin again with extra virgin olive oil.
- Prepare sauce. Finely chop shallot. Trim and finely chop Florence fennel.
- Heat butter in a saucepan and cook shallot and fennel till soft but not brown. Add in fish stock and wine. Bring to boil and reduce by half. Add in cream and reduce again to desired consistency. Season to taste and add in a few drops of lemon juice if flavours need sharpening up a little.
- Place fish in preheated oven for 2 or possibly 3 min to heat through and finish cooking. Add in chives to sauce at last moment. Serve sea trout with chive sauce poured round.
- Roasted aubergine:Use 1/2 baby aubergine per head. Smear with extra virgin extra virgin olive oil and season. Roast in a warm oven till the flesh has fallen and is cooked with a charred finish to the skin. This has a natural slightly smokey flavour that enhances the dish.
- Sweet roasted fennel:Use 1/2 fennel bulb per person. Cut into quarters. Dot with butter, sprinkle with caster sugar and season. Roast in a warm oven till cooked through and caramelised.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 714g | |
| Calories 1423 | |
| Calories from Fat 1190 | 84% |
| Total Fat 135.33g | 169% |
| Saturated Fat 84.55g | 338% |
| Trans Fat 0.0g | |
| Cholesterol 399mg | 133% |
| Sodium 1274mg | 53% |
| Potassium 981mg | 28% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.0g | 1% |
| Protein 14.42g | 23% |
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