Baked Trout With Yoghurt And Herbs
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x 6 - 8 oz trout
7 1/2 fl Greek strained yoghurt
2 1/2 fl whipping cream
2 tbsp fresh chopped parsley
2 tbsp chopped chives
2 tbsp chopped fennel
1 tsp fresh chopped thyme
1 tsp fresh chopped oregano
1 tsp fresh chopped tarragon
Clarified or unsalted butter
a baking dish or other shallow oven-proof dish
suitable for bringing to table, which is just
large enough to take the trout in a single layer
when they are arranged head to tail. Thoroughly
dry the fish with plenty of kitchen paper. Make
a frying pan very hot, barely smear it with
fat and fry the fish briefly, one or two at
a time, just long enough to brown their skins
well on both sides. Transfer the fish to the
ovenproof dish, arranging them neatly. Cover
and store in a cool place.
the herbs and mix them gently in a small saucepan.
Measure the yoghurt and cream and pour them
over the herbs. Add plenty of pepper and some
salt and stir to mix well.
and leave to infuse. Everything up to this stage
can be done in advance, but be sure to bring
both the pan of sauce and the dish of trout
back to room temperature about 1 hour before
they are to be put back into the oven for cooking.
(Foods that are transferred straight from the
fridge to cooker take a very long time to heat
1/2 hour before you plan to serve the trout,
bring the yoghurt-and- herb mixture very slowly
to simmering point, stirring all the while.
Pour the aromatic mixture over the fish, cover
the dish and bake at 350ºF (180ºC)
gas mark 4 for 20 - 25 minutes until the fish
are piping hot and cooked through. (To check
a trout for readiness, insert the tip of a knife
into its flesh just behind the head.) Serve
with steamed new potatoes and other young summer
vegetables such as carrots and peas.