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.
|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).|
|Need help with conversions?|
You will also need a small roasting tin, lined with foil.
This recipe first appeared in The Delia Collection: Fish.
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.
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