소란스럽지 않은 물고기: 끈적 끈적한 녹두와 샬롯 위에 레몬 통 송어

소란스럽지 않은 물고기: 끈적 끈적한 녹두와 샬롯 위에 레몬 통 송어

If you can’t find whole trout, 두 송어 필레를 사용하여 서로 위에 놓을 수 있습니다..

봉사 2

3 큰술 올리브 오일

3 banana shallots, 얇게 썰린

200g fine green beans, topped and tailed

275g small potatoes, cut into 2mm slices

1 tsp nigella seeds

2 whole rainbow trout, scaled and gutted

large handful mixed fresh soft herbs, such as dill, parsley, oregano or tarragon

zest and juice of 1 unwaxed lemon, plus lemon wedges,

TO SERVE

1 tsp fennel seeds

4 tbsp mayonnaise

4 cornichons, finely chopped

sea salt and freshly ground black pepper

  • Preheat your oven to 220C/ 200C fan/gas 7. In a large roasting tin, toss together the oil, shallots, 강낭콩, potato slices and nigella seeds. Add 2 tablespoons of water, then season and roast for 10 의사록, stirring from time to time.
  • Remove the roasting tin from the oven and lie the fish on top of the potatoes and beans, stuffing the cavities with three-quarters of the herbs. Squeeze over the lemon juice, sprinkle over the fennel seeds and season. Pour over an extra 3 tablespoons of water before roasting for a further 15-20 minutes until the fish flesh is opaque and the vegetables tender.
  • 그 동안에, finely chop the remaining herbs and mix into the mayonnaise, along with the lemon zest and cornichons. Serve the fish with the mayonnaise and lemon wedges.

ALSO WORKS WELL WITH whole sea bass or whole sea bream.

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