Fish Dishes (2)

Please submit your Recipe Here.

INGREDIENTS

• 4 Small Trout (Gutted and Cleaned)
• 4 Medium Tomatoes
• Juice of 1 lemon
• Fresh Basil (Stalks removed)
• 4oz Butter 100g
• Salt and freshly ground Black pepper

Rub the inside of the trout with salt and Lemon Juice and then insert a few Basil leaves into the Body cavity of each Fish. Melt the butter in a Large frying pan. add some more basil leaves and the Fish fry over a low heat for approx 15mins then add the peeled chopped Tomatoes and a few grinds of Pepper (I add quite a few as I love the stuff) Fry for a further 5mins then serve the trout ontop of the tomato and Basil mixture wiith any cooking juices poured over the top..

I know a lot of people do not like coking fish with the Heads on.. While in a lot of peoples oppinion it adds flavour I don't really think it makes that much difference if you don't like it so why not fillet the fish and then reduce the cooking times or alternatively layer the fish Tomatoes and basil in a Cassarole dish and cook in the oven.. When I cook this dish, although it is not traditional I like to add some crushed Garlic at the begining of cooking. I am not a huge fan of Trout especially the farmed variety and as that is all I seem to be able to get hold of I find the Garlic inproves the flavour somewhat.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

( Salad )

• 1 tb Butter
• 150 ml Hot Water (5floz)
• 2 Gerkins (Dill Pickles)
• 1 lb White Fish Fillets (500g)
  * You can use Cod, Haddock, Turbot or any other White fish of your choice *
• 4 Hard Boiled Eggs
• 1 tb Capers

( Sauce )

• 2 tb Mayonnaise
• 2 tb Lemon Juice
• 1/2 ts Salt
• 2 tb Soured Cream
• 1 tb Dijon Mustard
• 1/4 ts White Pepper

( Garnish )

• 1 Hard Boiled Egg
• 4 Cooked Beetroot: Sliced (Pickled if prefered)

Melt Butter in a frying pan.
Place fish in frying pan and pour hot water over fish.
Bring to the boil and cover with lid, lower heat and simmer gently for 10 mins.
Meanwhile slice the 4 hard boiled eggs and the gerkins.
Drain the fish, when cool cut into cubes.
Prepare salad sauce by blending mayonnaise, soured cream,
lemon juice, mustard, salt and pepper.
In a seperate bowl, mix the fish cubes, egg, gerkins slices and capers.
Arrange the fish mixture in individual dishes and spoon the salad sauce over the top.
Chill for about 30 mins.
To garnish, cut remaining egg into eight pieces, chop the beetroot
and arrange on each serving.
Serve immediately.

We don't like Capers so in its place we put chopped apple.

Home Recipes

Copyright © 1998 Andy & Jen Hall