Baked trout with spinach sauce
Ingredients 2 rainbow trout, gutted and cleaned 110g (4oz) fresh spinach leaves 120g (5oz) unsalted butter 8 fl oz (250ml) single cream a few sprigs of fresh fennel salt and pepper Method Season the fish well and put each into a tin-foil parcel with a lit
Ingredients
2 rainbow trout, gutted and cleaned
110g (4oz) fresh spinach leaves
120g (5oz) unsalted butter
8 fl oz (250ml) single cream
a few sprigs of fresh fennel
Most Read
- 1 New mayor elected in historic moment for Royston Town Council
- 2 Therfield pub celebrates lockdown heroes
- 3 Royston Methodists welcome leading figures to church
- 4 Stalking Protection Order issued to Herts man after obsessive behaviour towards ex
- 5 World IBD Day: Crohn's disease sufferer speaks out
- 6 Met Office weather: Yellow storm and flood warning for East of England
- 7 Beer from Lidl and vegan chocolates among items recalled over safety fears
- 8 Garden centre to host royal treat for Queen's Platinum Jubilee
- 9 Iceland offers over 60s discount on shopping bill every week
- 10 Fast and frenetic racing as Cycle Club Ashwell shine at grass track cycling meet
salt and pepper
Method
Season the fish well and put each into a tin-foil parcel with a little of the butter and the fennel sprigs. Bake for about 30mins in the oven at Gas Mark 5, 190 deg C, 375 deg F.
For the sauce, heat the cream in a non-stick pan and let it reduce down to half, then beat in the butter a little at a time to make a smooth mixture. Cook the spinach in a very little salted water until soft (about 5 minutes). Drain very well and chop into small pieces. Stir into the cream sauce. When the fish is cooked, unwrap each parcel and stir any extra juices into the sauce. Taste the sauce and add salt, if necessary, then serve hot with the fish.
