Marinated Trout with Tomatoes, Olives and Peppers
We think this lovely recipe is perfect served at room temperature with some salad and hot new potatoes.
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from A Year in My Kitchen
Start by heating a large frying pan (large enough to take the trout side by side – 10 inch/25.5 cm should do it), then add the peppercorns, coriander seeds and fennel seeds and roast them for a minute or so.
After that crush them coarsely in a mortar and return them to the pan. Add the olive oil, garlic and onion, and cook these for 5 minutes or so before adding the tomatoes and peppers and olives.
Carry on cooking till the pepper has softened (about 10 minutes), then add the wine vinegar, lemon juice, white wine and a good seasoning of salt and pepper.
When it starts to bubble place the trout side by side in the pan, baste with the juices and set a timer to give them 10 minutes’ gentle simmering. After that, use a fish slice to turn each fish on to its other side – as gently as you can so as not to break the skin.
Give it all another 10 minutes’ cooking.
Now carefully remove the trout to a serving dish and turn the heat up so that the sauce can bubble and reduce till most of the liquid has evaporated (about 8 minutes).
Pour the sauce over the fish and leave it all to cool before covering with clingfilm and keeping in the fridge till needed (I would suggest you take it out a good hour before serving).
Mix the chopped spring onion and parsley and garnish the trout to serve.
Return to Homepage
Visit the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This makes a very appropriate main course for a warm day. It's a doddle to prepare and it has the advantage of being cooked and left to marinate, so that when the time comes you have literally nothing to do but serve it.
Trout are amazingly good value and make a wonderful supper dish in the spring and summer months. Here Delia has combined the fish with butter, creme fraiche and chives for an unforgettable fishy treat.
Cheap and nutritious, trout is hugely under-rated and still good value for money. This is a brilliant way of serving it - light and summery with hardly any fat.
You can use trout, sole or plaice for this gorgeous dish: light and luxurious, it's actually dead easy to make and takes no time at all for a recipe that's full of Thai flavours.
Who says healthy food has to be worthy? This lovely steamed trout recipe is packed with freshness and flavour and is a real treat for two.
Most Popular recipes
the creaming method
28 Nov 2015 18:08
Racking my brains
27 Nov 2015 18:52
|Food and travel||
Sponge receipe needed
14 Nov 2015 22:15
|Can Anyone Help?||
27 Nov 2015 20:16
Sorry for no reply
03 Sep 2015 21:44
Pyrex Mixing bowl John Lewis
11 Nov 2015 20:45
07 Nov 2015 13:15