serves two
2 ocean trout fillets
2 large bacon rashers
olive oil
freshly ground salt and pepper
Tomato Reduction:
2 tomatoes, chopped
4 garlic cloves, crushed
1 tablespoon tomato paste
1 teaspoon salt
pinch of sugar
Preheat oven to 200’C. Heat olive oil in frying pan. Fry garlic until soft. Add tomato paste and fry for 1 minute. Add tomatoes, salt, sugar and pepper and gently fry until softened and forming a sauce (about 5-10 minutes). Set aside in serving dish. Keep warm. In a clean pan, fry ocean trout, skin side down to crisp skin. Then flip and cook flesh a little (approximately 2 minutes skin side, 30 seconds - 1 minute flesh side). Wrap bacon rashers around fillets and top with pepper. In a baking dish, cook in the oven for 15-20 minutes or until bacon is crispy and fish is cooked through.
bacon recipe courtesy of: Anna, Morsels & Musings, Sydney, Australia, January 19, 2010
Showing posts with label sea trout. Show all posts
Showing posts with label sea trout. Show all posts
Tuesday, January 26, 2010
Friday, December 11, 2009
1677. BACON-WRAPPED SEA TROUT with SAMPHIRE and JERSEY ROYALS
serves 3-4
1 whole sea trout, 2-2.3kg, scaled and gutted
sea salt and freshly ground black pepper
2 slices of lemon
few sprigs each of thyme and rosemary
10-12 thin streaky bacon rashers
olive oil, to drizzle
For the Jersey Royals
700 grams Jersey Royal potatoes, scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra to drizzle
2 large shallots, peeled and finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley, chopped
Preheat the oven to 200C/ Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.
Arrange the bacon rashers in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven for 25-30 minutes, until the fish is cooked through. To check that it’s done, insert a small knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.
While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and boil for 8-10 minutes until just tender when pierced with the tip of a knife. Drain well and set aside.
Heat the olive oil in a sauté pan and add the shallots and a little seasoning. Sweat them over a medium heat for 4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. Cook for another couple of minutes before adding the potatoes. Season to taste – although you probably won’t need to add extra salt due to the naturally salty samphire. Take the pan off the heat and toss in the chopped parsley.
Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.
bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009
1 whole sea trout, 2-2.3kg, scaled and gutted
sea salt and freshly ground black pepper
2 slices of lemon
few sprigs each of thyme and rosemary
10-12 thin streaky bacon rashers
olive oil, to drizzle
For the Jersey Royals
700 grams Jersey Royal potatoes, scrubbed and large ones halved or quartered
2 tablespoons olive oil, plus extra to drizzle
2 large shallots, peeled and finely chopped
150 grams samphire (optional)
squeeze of lemon juice
handful of flat-leaf parsley, chopped
Preheat the oven to 200C/ Gas 6. Wash and pat the trout dry with kitchen paper, then lightly score both sides on the diagonal. Rub a little salt and pepper all over the fish, including inside the gut cavity. Open out the cavity and stuff it with the lemon slices and herb sprigs.
Arrange the bacon rashers in a neat row on a chopping board with their sides slightly overlapping. Place the stuffed trout in the middle and wrap the bacon around it. Carefully transfer the fish to a lightly oiled baking tray. Drizzle over a little olive oil and bake in the oven for 25-30 minutes, until the fish is cooked through. To check that it’s done, insert a small knife into the thickest part and press it lightly to one side – the flesh should come away easily from the bone.
While the fish is in the oven, cook the potatoes. Put them into a pan of salted water and boil for 8-10 minutes until just tender when pierced with the tip of a knife. Drain well and set aside.
Heat the olive oil in a sauté pan and add the shallots and a little seasoning. Sweat them over a medium heat for 4-5 minutes until they become translucent. Add the samphire and a squeeze of lemon juice. Cook for another couple of minutes before adding the potatoes. Season to taste – although you probably won’t need to add extra salt due to the naturally salty samphire. Take the pan off the heat and toss in the chopped parsley.
Pile the potato and samphire mixture into a large, warmed bowl and serve alongside the baked sea trout.
bacon recipe courtesy of: Gordon Ramsay | The Times Online, May 23, 2009
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