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 is from The Delia Collection: Fish. Serves 2
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.
Pre-heat the oven to gas mark 7, 425°F (220°C).
For oven temperature guidance click here
You will also need a small roasting tin, lined with foil.