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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.

 
 

This recipe first appeared in The Delia Collection: Fish.

Method

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

 

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