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Baked Sea Trout with Asparagus and Raspberry Vinegar
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| Ingredients |
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2.5lb sea trout, filleted |
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½ pint fish stock |
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4 fl oz dry Rosé wine |
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1 tbsp raspberry vinegar |
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1-2oz butter |
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½ lemon |
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Asparagus |
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| Method |
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Preheat oven to 190°C/375F gas mark 5. |
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Place the sea trout skin side down in an oven proof dish, pour in a small amount of the fish stock, season well. Place in the oven for 5-8 mins until cooked. Remove from the oven set aside and keep warm. |
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Pour into a pan the remaining stock, Rosé wine and raspberry vinegar. Bubble hard and reduce by half. |
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Add the butter and lemon juice. |
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Lift the skin from the fillets and lay them on a plate. Pour over the sauce. |
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Pan fry asparagus spears and arrange on the plate, ready to serve. |
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