Baked Rainbow Trout with Dill & Caviar Sauce
Ingredients:
Method:
Ingredients:
- Rainbow trout, 300-400g each (each trout serves 2-3)
- Fresh dill
- Lumpfish caviar (black)
- Whole garlic
- Rock salt
- Cooking sherry
- Heavy cream / creme fraiche / white pasta sauce
Method:
- Clean out rainbow trout, and marinate with rock salt
- Wash off excess rock salt, and stuff belly with 3-4 sprigs of fresh dill and 1-2 cloves of garlic
- Place in oven-safe terrine, and add cooking sherry to form a 1/2cm-deep layer
- Seal tightly with foil, and bake at 200C for 15 mins
- Remove foil and bake for another 5 mins until most of the sherry has evaporated. Pour off excess liquid from terrine.
- To make sauce, heat up heavy cream / creme fraiche / white pasta sauce in skillet. A small quantity of butter can be added to make it creamier if you prefer, and a small dash of lemon juice is also optional for extra zest.
- Tear out 2-3 sprigs of dill leaf by hand and add to cream
- Turn off the heat once at a boil, and add 3 teaspoons of caviar followed by a gentle stirring action.
- To serve, ladle caviar sauce around the fish and sprinkle with a bit of garnishing salt (fleur de sel) to taste.
