fillets of trout with dill and cucumber

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Cooking receipe to make fillets of trout with dill and cucumber under category Aga Recipes. You may find some video clips related to this receipe below.

fillets of trout with dill and cucumber

1/2 cucumber

25g butter

4 x 375 to 400g trout skinned

boned and opened out

1 medium bunch of fresh dill chopped (leave a few sprigs whole to garnish)

salt and freshly ground black pepper

juice of 1 lemon

sauce:

200m1creme fraiche

a little lemon juice

Peel the cucumber then cut in half lengthways.

Remove the seeds using a melon scoop or teaspoon and cut into slices about 5mm thick making a series of horseshoe shapes.

Saute the cucumber in the butter on the boiling plate for 2 minutes.

Grease an ovenproof baking dish or the small roasting tin and place the trout in it skinned side down.

Divide two thirds of the cucumber between the four trout and sprinkle some chopped dill on to each one. (Reserve some chopped dill for the creme fraiche.) Season with salt and pepper and pour over the lemon juice.

Fold the fillets back over the cucumber and dill and put the rest of the cucumber over and round them.

Cover with foil.

Slide the tin into the roasting oven on the second set of runners.

Bake the trout for 10 to 15 minutes until the flesh has turned pale pink and is opaque.

Stir the remaining chopped dill into the creme fraiche with a little lemon juice and some seasoning.

Keep in the fridge until ready to serve the trout.

Put each trout on a warmed plate and put a generous desserespoonful of the dill creme fraiche beside it. (You could hand the sauce round in a bowl separately.) Decorate with sprigs of dill and serve with new potatoes and mangetout.

Although I have used skinned trout fillets you could use sole fillets instead. This is a wonderful dish m summer the dill lending an incomparable flavour.

Serves 4

oven grilled dover sole and other fish

OVENGRILLED DOVER SOLE AND OTHER IMF

Ac last I have found the aga answer to grilled Dover sole especially for more than two fish. Yot can use the same method for other unskfnned sole and plaice or fish cutlets and steaks. news too you can partcook them ahead with success every time then reheat later.

Allouil sole per person

salt and freshly ground black pepper

I Melt some butter in either the large or small roasting tin in the roasting Or size of tin depends on how many soles you are cooking. Use enough butter to give a thin layer over the base of the tin.

_7 Preheat an ungreased grill pan either on the floor of the roasting oven or on the boiling plate until very very hot. (Take great care to use an oven glove if heating the pan in the oven as the handle of course becomes exceedingly hot.)

3 Spread the soles on the fattest side with soft butter. Place the hot grill pan on the boiling plate. Take each sole and lightly press the buttered side on to the grill pan so that brown grid marks appear on the sole. This will take 1 or 2 minutes. Dip the fish in the melted butter season and lie in the buttered tin grilled side uppermost. Place the tin on the floor of the roasting oven for 812 minutes until the fish are done.

Serve immediately.

1c PREPARE AHEAD Grill the sole on one side put in the roasting tin in butter as in stage 3 and put in the fridge. Do this in the morning and serve in the evening.

1O FREEZE Not suitable.

T<> REHEAT Place on the floor of the roasting oven for about 1013 minutes.

wo (()OK m v ww t.vTU)na1 twrN Use grill.

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