LEMON AND HERB TROUT
Preparation time: 25 minutes
Total cooking time: 20 minutes
Serves 5
Ingredients
- 4 tablespoons chopped fresh dill
- Three tablespoons chopped fresh rosemary.
- Four tablespoons fresh coarsely (chopped )
Flat-leaf parsley
- Three teaspoons thyme leaves
- Seven teaspoons crushed green peppercorns
- 81 ml lemon juice
- 1 lemon
- 4 whole fresh trout
- 80 ml dry white wine
HORSERADISH CREAM
- Two tablespoon horseradish cream
- 125 g sour cream
- Three tablespoons cream
LEMON SAUCE
- Three egg yolks
- 155g melted butter
- 4-5 tablespoons lemon juice
Method
- First of all grease four large sheets of foil, each double-thickness. Mix together the herbs, peppercorns, juice and salt and pepper in a bowl.
- Cut the lemon into 8 slices, cut each slice in half. Place 2 lemon pieces in each fish cavity. Spoon the herb mixture into the fish cavities.
- 2 Place each fish on a piece of foil and sprinkle each with 1 tablespoon of wine. Seal the fish in foil to form neat parcels. Cook on a hot barbecue flat plate or grill for 10-15 minutes or until the fish is just cooked through and can be gently flaked with a fork. Leave the fish to stand, still wrapped in foil, for 5 minutes, before serving.
- 3 To make the horseradish cream, mix together all the ingredients and then season well.
- To make the lemon sauce, blend the yolks in a food processor for 20 seconds or until blended. With the motor running, add the butter slowly in a thin, steady stream. Continue Processing until all butter has been added and the sauce is thick and creamy. Add the juice and season with salt and pepper.
Read more : FISH WRAPPED IN BANANA LEAVES
NUTRITION PER SERVE
Protein 33 g;
Fat 58 g;
Carbohydrate 4 g;
Dietary Fibre 1 g:
Cholesterol 334 mg;
Note - please consider nutritional information an estimate.
