This Month's Recipe...

May – Baked Trout and Spring Greens

From page 285 of Kitchenella.

Trout are one of my favourite fish and even organically farmed are an economical buy.

Buy a trout weighing 450g for each person. Ask the fishmonger to gut it for you. Season with salt and pepper inside. Insert a few thin slices of lemon or fresh fennel (or both) into the cavity, then rub the outside with olive oil. Wrap in baking paper or foil, securing it like a cracker at each end.

Preheat the oven to 200°C/400°F/Gas 6. Bake the trout for 15 minutes or until it feels firm to the touch and a pressed finger does not leave an imprint. This test is always the most reliable when baking fish. Remove the trout from the paper. Eat with a little melted butter, boiled new potatoes and some sautéed spring greens or chicory. Lift away the skin if you prefer not to eat it.

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monthly recipe

May – Baked Trout and Spring Greens

Trout are one of my favourite fish and even organically farmed are an economical buy.

read more >>