I quite rarely do whole fish, which is a pity because they are often tastier than their equivalent ready-to-cook fillets. Of course, fillets are easier to eat, especially with young children, but if you don’t fear the challenge of playing with the bones, have a whole fish!
This recipe uses a simple combination of leek and kale, to go along with it. Feel free to use your favourite vegetables, it just happens that leek and kale go very well with trout and I have tons from my allotment 😊
- Preparation: 10 mins
- Cooking: 40 mins
- Serves: 2
Ingredients
- 2 whole trout, prepared
- 1 shallot, finely chopped
- 1 leek, halved and sliced
- 1 handful of kale, roughly chopped
- 20 g butter
- 10 cl dry white wine
- 1 tsp nutmeg
- 1 tsp dry thyme
- 1/2 lemon, juiced
- Sunflower oil
- Salt and pepper
Method
- Preheat the oven to 180C
- Melt the butter in a frying pan. Add the shallot, leek and kale. Season with the thyme, nutmeg, salt and pepper, and stir to combine. Cook on low heat for 5 mins, stirring occasionally. Add the wine and continue cooking for 5 mins.
- Lay the fish in a lightly greased oven-proof dish. Rub the trout in lemon juice, then season with salt and pepper.
- Lay the leek and kale preparation around the fish and within their cavity.
- Cook in the oven for 30 mins
Just Cook and Eat 