Trout with Butter, Creme Fraiche and Chives

This recipe is a good one for anyone who has to work and then prepare a meal quickly - the whole thing takes less than 30 minutes.

Serves 2

This recipe first appeared in The Delia Collection: Fish.

Trout with Butter, Creme Fraiche and Chives
 2 rainbow trout (6-7 oz/175-200 g each)
 1 oz (25 g) butter, plus a little extra, melted, for brushing foil and the trout
 3 fl oz (75 ml) creme fraiche
 1 bay leaf
 2 tablespoons snipped fresh chives
 salt and freshly milled black pepper
 Pre-heat the oven to gas mark 7, 425°F (220°C).

You will also need a small roasting tin, lined with foil.


First, brush the foil in the roasting tin with a little melted butter.

Then wash the trout in cold water and dry them very thoroughly.

Now place them in the roasting tin, brush each one with a little melted butter and season with salt and pepper.

Bake them, on a high shelf in the oven, for about 10-15 minutes.

While that's happening, pour the crème fraîche into a saucepan, add the bay leaf and bring it up to simmering point. Then remove the bay leaf and stir in the chives and 1 oz (25 g) butter, season with salt and pepper and pour this mixture into a warm jug.

Serve it with the fish, some buttered new potatoes and a green salad or some fresh, cooked spinach.


Travels with Delia: Creme Fraiche

Print Page