Friday, July 16, 2004
Leek Wrapped Trout
I have been fascinated with the ongoing changes to British food for awhile. In the last 15 years England has become a real culinary destination. The greater availability of fresher, higher-quality products at, in effect, lower prices has triggered more competition among individual chefs, each one trying to excel the other. I love reading about what they are doing over there and adapting it. I'll write more about British food later, but in the mean time, check out the BBC's food page. http://www.bbc.co.uk/food/ Or whip up this recipe for trout that I made last night. Very basic, but very tasty. Try it and see!
1 large leek
2 trout, filleted and skinned
zest of 1 lemon
2 sprigs fresh marjoram
Salt and freshly ground black pepper
12, boiled new potatoes, to serve
Sauce:
1 very large bunch of watercress, washed and rough chopped
4 tablespoons butter
½ cup heavy cream
1 tsp capers, drained and rinsed (always rinse your capers!)
salt and freshly ground black pepper
Tiny pinch of freshly grated nutmeg
Preheat the oven to 350°F
Wash the leek, trim the green ends off and cut in half. Cut each half, length ways. Steam until tender and then place under cold water to keep the nice bright green color. Put half the lemon zest and marjoram in eachside trout and season with salt and pepper.
Wrap the trout in the leek strips and place in a buttered ovenproof dish, cover with foil and bake for 10-12 minutes or until cooked through.
While the fish is in the oven, make the sauce. Melt the butter in a saute pan and add watercress. Cook until it wilted and some of the liquid released has evaporated. Add cream, capers, salt and freshly ground pepper and nutmeg. Serve hot over the trout.
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1 large leek
2 trout, filleted and skinned
zest of 1 lemon
2 sprigs fresh marjoram
Salt and freshly ground black pepper
12, boiled new potatoes, to serve
Sauce:
1 very large bunch of watercress, washed and rough chopped
4 tablespoons butter
½ cup heavy cream
1 tsp capers, drained and rinsed (always rinse your capers!)
salt and freshly ground black pepper
Tiny pinch of freshly grated nutmeg
Preheat the oven to 350°F
Wash the leek, trim the green ends off and cut in half. Cut each half, length ways. Steam until tender and then place under cold water to keep the nice bright green color. Put half the lemon zest and marjoram in eachside trout and season with salt and pepper.
Wrap the trout in the leek strips and place in a buttered ovenproof dish, cover with foil and bake for 10-12 minutes or until cooked through.
While the fish is in the oven, make the sauce. Melt the butter in a saute pan and add watercress. Cook until it wilted and some of the liquid released has evaporated. Add cream, capers, salt and freshly ground pepper and nutmeg. Serve hot over the trout.
Labels: Seafood
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