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Apricot Stuffed Trout recipe
ingredients
6 trout, cleaned and trimmed
fat for greasing
2 onions, finely chopped
salt and pepper
1 cup (8 fl oz) 250 ml dry white wine
1/3 cup (75 g) butter
3 tbsp (25 g) plain flour
1 cup (8 fl oz) 250 ml Basic Fish Stock
60 ml/4 tbsp dry white wine
2 egg yolks
chopped parsley to garnish
for the stuffing
3/8 cup (75 g) 3 oz dried apricots soaked overnight
1 1/4 cup (75 g) fresh white breadcrumbs
pinch of dried thyme and ground mace
pinch of grated nutmeg
1 celery stick, finely chopped
2 tbsp (1 oz) 25 g butter
method
1. Make the stuffing. Soak the apricots overnight in a small bowl with water to cover. Next day, drain the fruit, reserving the soaking liquid, and chop finely, Mix the apricots in a bowl with the breadcrumbs, salt, pepper, herbs, spices and celery. Melt the butter in a small saucepan and stir it into the mixture. Moisten further with a little of the reserved soaking liquid.
2. Grease a shallow ovenproof baking dish. Set the oven at 180°C/350°F/gas 4. Fill the trout with the apricot stuffing. Spread out the onions on the base of the prepared dish, arrange the trout on top and sprinkle with plenty of salt and pepper. Pour the wine into the dish, dot the fish with 25 g/1 oz of the butter, cover and oven-poach for 25 minutes.
3. Meanwhile, melt 25 g/1 oz of the remaining butter in a saucepan. Stir in the flour and cook over low heat for 2-3 minutes, without allowing the mixture to colour. Gradually add the fish stock, stirring constantly until the sauce boils and thickens. Add salt and pepper to taste. Lower the heat, add the wine and simmer for 10 minutes.
4. Bring the sauce to just below boiling point and whisk in the remaining butter, a little at a time. Remove the pan from the heat. Blend the egg yolks and lemon juice in a small bowl, add a little of the hot sauce and mix well. Add the contents of the bowl to the sauce and mix well. Cover with damp greaseproof paper and set aside.
5. Using a slotted spoon and fish slice, carefully transfer the fish to a wooden board. Strain the cooking liquid into a saucepan. Skin the trout, then arrange them on a warmed flameproof serving dish and keep hot.
6. Boil the cooking liquid until it is reduced by a quarter, then add it to the white wine sauce. Place over moderate heat and warm through, stirring the sauce until it thickens. Do not allow it to boil. Pour the hot sauce over the fish. Place under a moderate grill/broiler for 4-5 minutes to brown lightly. Garnish with chopped parsley and serve at once.
serving amount
serves 6
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Baked Stuffed Salmon Trout recipe
information
This recipe was originally for pike, which may be hard to obtain. It works well with any large freshwater fish.
ingredients
1 medium onion, finely chopped
75 g (3 oz) butter
3 cloves garlic, diced
75 g (3 oz) finely chopped mushrooms
50 g (2 oz) seasoned fresh breadcrumbs
50 ml (2 fl oz) milk
6 anchovies, ground to a paste
10 g (1 tbsp) capers
15 g (2 tbsp) finely chopped parsley
25 g (1 oz) grated Parmesan cheese
a 2 kg (4 lb) salmon trout, cleaned and scaled, without backbone, but with the head and tail left intact
125 ml (4 fl oz) sour cream, chilled
5 g (1 tsp) salt
5 g (1 tsp) black pepper
45 ml (3 tbsp) lemon juice
method
1. Prepare the stuffing first. In a medium-sized frying pan, brown the onions and garlic in the butter. Cook for 2 to 3 minutes.
2. Stir in the mushrooms and cook for a further 5 minutes.
3. In a large mixing bowl, combine the breadcrumbs, milk, anchovies, capers, parsley and Parmesan cheese.
4. Mix thoroughly. Set the stuffing aside.
5. Preheat the oven to 220°C (425°F) Gas 7.
6. Rinse the fish inside and out, and pat completely dry.
7. Fill the cavity of the fish with the stuffing.
8. Pour the butter, mushrooms and onions over the fish.
9. Bake the fish for 45 to 50 minutes, basting with the pan juices every 5 to 7 minutes.
10. While the fish is cooking, combine the sour cream, salt, pepper and lemon juice in a small bowl. Chill.
11. Remove the fish from the oven. Remove the stuffing from the cavity of the fish and put it in a large mixing bowl.
12. Add half the fish drippings and half the onions and mushrooms from the baking pan. Mix well.
13. Put the stuffing back into the fish. Reduce the oven temperature to 120°C (250°F) Gas 1/4. Return the fish to the oven for 5 minutes.
14. Pour the remaining fish drippings, along with the remaining mushrooms and onions from the baking pan into a small saucepan.
15. Add the sour cream, mix and cook over a low heat, stirring frequently until heated through. Do not allow the sauce to boil.
16. Arrange the fish on a serving platter. Pour some of the sauce over the fish.
17. Serve the remainder of the fish sauce separately.
serving amount
serves 6
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Baked Stuffed Trout recipe
information
Preparation time 10 minutes, Cooking time 20-25 minutes, Oven temperature 200°C, 400°F, gas 6, Calories 445 per portion
ingredients
1 onion, finely chopped
25 g (1 oz) butter or margarine
100 g (4 oz) frozen chopped spinach
100 g (4 oz) fresh brown breadcrumbs
50 g (2 oz) flaked almonds, roughly chopped
grated rind of 1 lemon
1/4 teaspoon grated nutmeg
salt and pepper
1 egg, lightly beaten
4 medium trout, cleaned, washed and dried
2 tablespoons olive oil
Garnish
lime twists
dill sprigs
method
1. Cook the onion in the butter or margarine until soft. Cover the spinach with boiling water, boil for 2 minutes, dram and squeeze dry.
2. Mix together the onion, spinach, breadcrumbs, almonds, grated lemon rind, nutmeg and seasoning. Combine this stuffing with the egg. Divide into four and use to fill the cavity in each fish.
3. Place the fish in a shallow ovenproof dish, brush with the oil and bake in a moderately hot oven for 20-25 minutes or until the flesh flakes easily. Serve immediately, garnished with lime twists and fresh dill.
Freezer Tip
To freeze whole fish, like mackerel or trout, stuff the body cavity with a small roll of foil so that the fish stays a good shape. Remove the foil, stuff the fish (if required) and cook straight from frozen.
serving amount
serves 4
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Baked Trout with Cucumber Sauce recipe
information
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
Soured cream makes a memorably piquant sauce, packed with texture and flavour, that sets off the simple baked fish superbly.
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
method
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.
serving amount
serves 4
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Baked Trout with Olives and Tomatoes recipe
ingredients
4 (225 g/8 oz) trout
1/3 cup (50 g) plain flour (All purpose)
125 ml/4 fl oz oil
1 large onion, sliced
25 g (1 oz) stuffed green olives, sliced
8 oz (225 g) tomatoes, peeled, seeded and chopped
30 ml/2 tbsp white wine vinegar
juice of 1 lemon
salt and pepper
15 ml/1 tbsp capers
2 tbsp (1 oz) 25 g butter
fresh herbs to garnish
method
1. Wash and scale the trout. Cut off the fins and wipe the fish with a cloth. Spread out the flour in a shallow bowl, season with salt and pepper and coat the trout well on all sides. Shake off excess flour.
2. Heat the oil in a large frying pan and brown the trout on both sides for 2-3 minutes. Using a slotted spoon and a fish slice, transfer the trout to a shallow ovenproof baking dish large enough to hold them all in a single layer. Set aside.
3. Add the onion and olives to the oil remaining in the pan and fry for 4 minutes until golden. Remove with a slotted spoon and spread over the fish. Top with the tomatoes. Sprinkle with the vinegar and lemon juice. Scatter the capers on top, add salt and pepper to taste and bake for 15 minutes.
4. Meanwhile melt the butter in a small frying pan until foaming. Pour it over the cooked fish, garnish with fresh herbs and serve at once.
serving amount
serves 4
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Mexican style Trout recipe
information
Preparation time : 15 minutes, Cooking time : 40 minutes, Oven : Preheat to 180°C (350°F, gas mark 4), Calories per serving: 425
ingredients
Mexican-style trout cooked with onion and peppers in lime juice and tabasco, and served with an avocado dip.
2 large 1 1/2 lb (700 g) or 4 small gutted trout
1 large onion
1 red pepper
2 tablespoons olive oil
1 dessertspoon sherry or white wine vinegar
Juice of 2 limes
3 tablespoons fresh chopped parsley
2 dashes tabasco sauce
Salt and freshly ground black pepper
For the Avocado dip
1 ripe avocado
1 tablespoon natural yoghurt
method
1. Peel and thinly slice the onion. Halve, de-seed and dice the pepper. Heat the oil in a frying pan, add the onion and vinegar and cook over a moderate heat for 5 minutes.
2. Add the pepper and cook for a further 2 minutes. Then add the juice of one of the limes, 2 tablespoons of the parsley, and the tabasco. Mix thoroughly and remove from the heat.
3. Brush an ovenproof dish with a little oil, place the trout in the dish and season lightly. Spoon over the onion and pepper mixture. Tighty cover the dish with foil and bake in the oven for about 30 minutes.
4. Meanwhile, halve the avocado and remove the stone, then peel away the skin. Blend the avocado, the juice of the second lime, and the yoghurt together in a liquidiser - or mash them together with a fork.
5. The dip can be gently heated before serving but should not be kept warm for too long.
6. Garnish the baked trout and the dip with the remaining parsley. Serve the dip with the fish or in a separate bowl.
