Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.


    Roast Trout with Prosecco, Dill & Cream Sauce.

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    Roast Trout with Prosecco, Dill & Cream Sauce.

    Post  Admin on Sat Dec 09, 2017 9:38 am

    Cooks in 20 minutes and serves 2 people.

    Ingredients

    2 x 300g avg. whole rainbow trout
    1 tbsp olive oil
    Sea salt
    Freshly ground pepper
    1 lemon
    A handful of dill
    125ml Prosecco
    100ml double cream


    Method

    1. Heat your oven to 200C/Fan 180C/Gas 6. Lay the trout side by side in a roasting tin and rub with 1 tbsp oil and a pinch of salt and pepper. Slice half the lemon into 4 rounds, and tuck 2 into the cavity of each trout. Slide into the oven and roast 12 mins, till the flesh easily flakes away from the bone.

    2. While the fish is cooking, finely chop the dill, discarding any really thick pieces of stalk.

    3. When the fish is ready, use a fish slice or spatula to transfer them to 2 warm plates. Loosely cover with foil to help keep the fish warm. Lay the empty roasting tin onto a hob and bring to a medium-high heat. Pour in the Prosecco and bring to the boil. Use a wooden spoon to scrape up any caramelised bits from the bottom of the tin.

    4. When the liquid has reduced by half after about 2 mins, pour in the cream and add the dill. Stir in a pinch of black pepper and squeeze in the juice from the remaining lemon.

    5. Pour the sauce over the roast trout. Serve with lemon and thyme braised leeks and beetroot, horseradish and apple salad.

      Current date/time is Sat Dec 16, 2017 11:52 am