Whole Rainbow Trout
Buttered Rainbow trout with red wine
Ingredients
50g/2oz butter
2 star anise
1 x rainbow trout
1 tbsp chopped parsley
salt
Method
1. Cut the butter into small pieces and chill. Add the balsamic vinegar to the pan, cook for a few seconds and then add the red wine, chicken stock, star anise and a small pinch of salt. Leave to simmer rapidly until reduced to about 175ml/6lfoz. Remove from the heat.
2. For the rainbow trout, preheat the oven to 200C/400F/Gas6. Melt the butter in a small pan with the star anise and leave in a warm place for 5 minutes, until the butter is lightly infused with the star anise.
3. Brush the cut face of each sea trout fillet with some of the melted butter, season with a little salt and then fold them in half, skin-side outwards. Place them in a shallow oven-to-table dish and brush with the remaining melted butter. Cover with foil and bake for 20 minutes.
4. Strain the wine and stock reduction through a fine sieve into a clean pan. Uncover the trout and carefully pour the juices from the dish into the same pan, cover and keep in a warm place. Bring the pan containing the wine and stock reduction and the trout cooking juices back to the boil and reduce to about 100ml/3½fl oz stirring in the beurre manie at the same time.
5. Whisk the pieces of chilled unsalted butter into the sauce a few at a time, until it has emulsified. Add the lemon juice and adjust the seasoning to taste. Uncover the fish and scatter with the chopped parsley and serve.
Mashed potatoes are a nice accompaniment to this dish.
*Images and recipes kindly donated by the Seafish Authority*
