Fish trout with butter creme fraiche and chives

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.

A picture of The Delia Collection: Fish

This recipe is from The Delia Collection: Fish. Serves 2

Print this page

  • method
  • Ingredients

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

You are here

Trim content

Built by Lightflows Digital Agency