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

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  • 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

Additional

Pre-heat the oven to gas mark 7, 425°F (220°C).

Using a fan-assisted oven? Click here

Equipment

You will also need a small roasting tin, lined with foil.

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