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Recipe 7

Baby trout fillets with potato filled zucchini 
and a creamy lemon infused sauce. (Serves 4)

Ingredients

 

2    Whole Baby Trout 

 

 

Preparations

Preheat oven to 200 deg C

  • Fillet, de-skin and de-bone fine bones with tweezers.
  • Cut the four fillets to the same width and length.
  • Roll the fish fillets lengthwise from the thickest part of the fillet to the thinnest, with what was the skin side on the inside.
    •

    Illustration

    Trout

    4    King Edward Potatoes

     

    30g     Dill
    20g     Unsalted Butter
    50ml   Thicken Cream

    Salt and pepper to taste

     
    • Wash and peel potatoes.
    • Boil potatoes in water until cooked.
    • Drain and mash potatoes.
  • Chop finely and add to potato mash.
  • Add to potato mash.
  • Add to potato mash.
    •
    • Add to potato mash and mix through. 
      Keep warm and to the side.

    Mashed Potatoes

    200g    Zucchini

     
    • Wash and cut zucchini into four 4cm pieces, ensuring that each of the four pieces has the same diameter.
    • Hollow out each zucchini almost to the bottom with a melon baller. Take care not to pierce the sides.
    • Blanch zucchini in salted boiling water for 1-2 minutes
      then cool in ice water. Remove and pat dry.
    • Place the potato mash into a piping bag with a fluted nozzle.
    • Pipe mashed potato into zucchini cases. Place onto a greased oven tray.

    Zucchini hats
    50g     Grated Perfect    
               Mozzarella

    Paprika
    • Sprinkle on top of piped potato.

      •
    • Sprinkle a little on top to add colour and flavour.
      •

     

    200g   Carrots 200g

    150g    Leek 150g

     

    50g      English Spinach

    50g      Button Mushrooms

     
  • Wash, peel and slice into julienne.
    • Wash, peel and slice into julienne.
    • Blanch carrots and leek in salted boiling water for 2-3 minutes. Cool in ice water, then drain.
    • Wash and slice into a julienne.
  • Wash and slice.
    •

     

    Vegetables

    15g      Unsalted Butter

    50 ml    Vermouth 50ml
    100ml   White Wine

     



     

     
    • Melt in a non-stick fry-pan.
  • Add both liquids to pan.
  • Add carrots and leek and saute for 4-5 minutes until they soften.
  • Add mushrooms and spinach and cook for another 2 minutes.
  • Drain off excess liquid.
  • Place vegetables into a deep greased dish that is oven proof, preferably ceramic. Spread out evenly.
  • Place the fish on top of the vegetables.
    •

    Baking trout

     

     

     

     
    1  Lemon

    150 ml   Thickened Cream
  • Grate the rind of 1/4 of a lemon
    •
    • Mix grated lemon rind into the cream.
    • Pour cream over fish rolls evenly.
    • Cover ceramic dish with foil and place into oven for 20 minutes.
    • When the fish has 10 minutes of cooking time left place the zucchini into the oven.
    • Arrange the vegetables in the middle of the plate, with the zucchini beside it. 
    • Place the fish on top of the julienne vegetables. 
    • Pour the cream sauce from in the ceramic dish around the outside of the plate. 
    • Garnish with a sprig of dill.

     

    Presentation

    The picture shows the finished dish of::

    Baby trout fillets with potato filled zucchini and a creamy lemon infused sauce.