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ingredients
serves 2
2 x 450 g (1 lb) trout
2 courgettes
juice of 1/2 lemon
bunch fresh chives
100 ml (4 fl oz) hazelnut oil
25 g (1 oz) hazelnuts
method
1. Fillet the trout or ask the fishmonger to do this.
2. Skin the fillets and put them on a plate or dish which will fit over a saucepan, for steaming, skinned side down.
3. Cut the courgettes into matchstick pieces and sprinkle with a little of the lemon juice.
4. Put the courgettes on top of the fish. Steam the fish for about 8 minutes or until cooked.
5. Meanwhile, snip the chives into small pieces, mix with the remaining lemon juice, hazelnut oil and the hazelnuts which have been put into a blender.
6. Alternatively, place the nuts in the blender or food processor and blend, then add the other ingredients and mix well.
7. Remove trout onto warmed plates and pour over them the hazelnut dressing.
8. Serve with boiled new potatoes and a crisp green salad.
serves 2
2 x 450 g (1 lb) trout
2 courgettes
juice of 1/2 lemon
bunch fresh chives
100 ml (4 fl oz) hazelnut oil
25 g (1 oz) hazelnuts
method
1. Fillet the trout or ask the fishmonger to do this.
2. Skin the fillets and put them on a plate or dish which will fit over a saucepan, for steaming, skinned side down.
3. Cut the courgettes into matchstick pieces and sprinkle with a little of the lemon juice.
4. Put the courgettes on top of the fish. Steam the fish for about 8 minutes or until cooked.
5. Meanwhile, snip the chives into small pieces, mix with the remaining lemon juice, hazelnut oil and the hazelnuts which have been put into a blender.
6. Alternatively, place the nuts in the blender or food processor and blend, then add the other ingredients and mix well.
7. Remove trout onto warmed plates and pour over them the hazelnut dressing.
8. Serve with boiled new potatoes and a crisp green salad.
