Trout is amazing value for money compared to other fish. Cook on the bone and It’s not necessary to descale as you will be sliding the skin off to serve.
2 x whole rainbow trout, gutted head and tail removed
30 g butter, melted
watercress to serve
Stuffing
40 g butter
1 onion, finely diced
1 fennel bulb
4 spring onions, sliced
2 cloves garlic, minced
2 sprigs thyme
1/2 orange, zest and juice
150ml white wine
Start with the stuffing. Trim the fennel and cut in half lengthways. Cut out the hard core. Thinly slice one half of the fennel and cut the other half into 4 wedges.
In a saucepan over a medium low heat, melt the butter. Add onions, sliced fennel, spring onions, garlic, thyme orange zest and juice. Nestle the fennel wedges in amongst the vegetables then season with salt and pepper and bring to a simmer. Sauté for 8-10 minutes. Turn the heat up, add the wine, bring to a boil and let it bubble for 5 minutes. Tip into a bowl and set aside to cool a little.
Preheat the oven to 180C. Line a baking tray with foil and brush with a little of the melted butter. Slash the fish three times through the skin on each side. Brush the fish on both sides with butter and season well with salt and pepper and place on the baking tray.
When the stuffing has cooled a little, using tongs remove the wedges of fennel and place on the baking tray. Remove the thyme sprigs and discard. Spoon the stuffing into the cavity of the fish. Bake in the oven for 7-10 minutes.
To serve, remove the stuffing with a spoon and put on a warm plate along with watercress and fennel wedges. Carefully slide the skin off the fish, slip the flesh away from the bone and add to the plate then carefully remove the bones by grabbing the back bone and peeling away from the flesh beneath. Put the remaining fish on the plate, sprinkle with salt. Can be served with baby new potatoes
Baked Trout with Fennel & Orange
Ingredients
- 2 whole trout gutted, head and tail removed
- 30 g butter melted
- Watercress to serve
Stuffing
- 40 g butter
- 1 onion finely diced
- 1 fennel bulb
- 4 spring onions
- 2 cloves garlic minced
- 2 sprigs thyme
- 1/2 orange zest and juice
- 150 ml white wine
Instructions
- Start with the stuffing. Trim the fennel and cut in half lengthways. Cut out the hard core. Thinly slice one half of the fennel and cut the other half into 4 wedges.
- In a saucepan over a medium low heat, melt the butter. Add onions, sliced fennel, spring onions, garlic, thyme orange zest and juice. Nestle the fennel wedges in amongst the vegetables then season with salt and pepper and bring to a simmer. Sauté for 8-10 minutes. Turn the heat up, add the wine, bring to a boil and let it bubble for 5 minutes. Tip into a bowl and set aside to cool a little.
- Preheat the oven to 180C. Line a baking tray with foil and brush with a little of the melted butter. Slash the fish three times through the skin on each side. Brush the fish on both sides with butter and season well with salt and pepper and place on the baking tray.
- When the stuffing has cooled a little, using tongs remove the wedges of fennel and place on the baking tray. Remove the thyme sprigs and discard. Spoon the stuffing into the cavity of the fish. Bake in the oven for 7-10 minutes.
- To serve, remove the stuffing with a spoon and put on a warm plate along with watercress and fennel wedges. Carefully slide the skin off the fish, slip the flesh away from the bone and add to the plate then carefully remove the bones by grabbing the back bone and peeling away from the flesh beneath. Put the remaining fish on the plate, sprinkle with salt. Can be served with baby new potatoes
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