Posted by: Richard in Food
Again, a recipe half inspired by Delia, and half by the ingredients I found in the fridge and cupboard.
Essentially, juicy trout with a nice white wine sauce, mashed potatoes and spinach. It’s not exactly difficult, and tasted very nice.
Ingredients
A couple of trout fillets. One per person. Whole trouts would probably be tastier, but if you’re not a fan of fish bones and skin, fillets are easier.
Knob of butter
Plain flour
White Wine
Garlic cloves and a couple of shallots
Potatoes
Spinach
Milk
My Method
Peel the potatoes and cut into slices about 1-2cm thick
Rip off enough cooking foil to build an foil packet. Put it in a baking tray.
Wash the trout fillets, and place them in the foil. Build the packet, but don’t seal it off.
Add a little white wine, water, the shallots and garlic. Close the packet, and crimp the edges of the foil with your hands to enable to steam to build up.
Pop the Baking tray into an oven at about 190C for about 15 minutes.
Whilst that’s cooking, pop the potatoes into boiling water.
Melt the butter in a pan, and add the flour. Stir together to absorb the fat.
Gradually add Milk, water and white wine, a little at a time, stirring into the mix until no lumps remain. Continue until you have the quantity and consistency of sauce that you want. If anything, keep it thicker than you’d like. Season with salt and pepper to taste.
About five minutes before the potatoes are ready, wash the spinach, and place on a steamer – above the potatoes will save you on heating, but on another pan of water if necessary. Boil it if you must, but steaming is nicer!
Take out the trout from the oven. Drain off the liquid from around the trout into a jug, and add it to the sauce – but don’t make it too thin. Just a little will add a lot to the flavour!
Drain the potatoes when cooked (they should crumble and slide off a knife). Add butter, milk, salt and pepper. Mash.
Serve the trout with the Spinach and Potatoes, pouring the white wine sauce over.
Enjoy.
This entry was posted on Friday, May 23rd, 2003 at 6:14 pm and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
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January 8th, 2008 at 4:42 pm
hi,
i was wondering who much of each ingredients u needed?
vic
January 9th, 2008 at 1:41 pm
Hi Vic, I’m afraid I general cook without specific amounts of particular ingredients, so just used what I feel is appropriate. It should be easy enough to do for most things. Check a cookery book for guidelines amounts for the roux/white-wine sauce.