As it says in the last sentence of the recipe, this was emailed in joy from my friend Jeremy Nicholson, who loves to cook and loves to eat a tasty meal. This clearly was a winner!
As a huge fan of trout myself I adore this dish too - I especially like the way he has kept the recipe flowing like a midweek meal, multi tasking to get it on the table as soon as possible, yet with great touches of flavour by adding some simple ingredients that turn it into something special and delicious.
2 lemons halved or 3rds, plus one extra in slices
300g kipfler potatoes, scrubbed
2 cups frozen peas
2 – 3 garlic cloves
20g butter
2 whole rainbow trout
Salt and pepper
4 dill sprigs
Extra virgin olive oil
¼ cup fresh single cream
Preheat the oven to 200 °C.
Once hot, place halved (or 3rded - depending on size) lemons into baking dish and bake for 10-15 minutes.
Wash and cut kipfler potatoes into small chunks. Boil for 10-15 minutes in water until almost cooked. Drain. Place into baking dish with lemons and drizzle with olive oil.
Meanwhile bring a large pan of water to a boil and cook frozen peas for 2-3 minutes. Drain. Add butter and crushed garlic cloves. Stir and let sit.
Oil the dull side of the foil three inches longer than your fish with olive oil, and place a trout, skin side down, on each square. Season both sides with salt and white pepper, Place two dill sprigs and two lemon slices down the middle of each fish. Drizzle ½ teaspoon olive oil over each fish. Fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet.
Once potatoes are browned on one side (10-15 mins), turn potatoes and add fish parcels to the baking dish. Bake for 10 to 15 minutes, checking one of the packets after 10 minutes. Once fish seeps liquid - its ready. Pour fish juices over the fish once plated.
Add cream to peas. blitz.
Serve. Eat. Throw your head back in ecstasy. Take a photo and send to Chels.
;-)
Serves 2