Rainbow bright.

The marinated pork is roasting as we speak.  Just got enough time to throw in a simple rainbow trout recipe from last week.  My skills with fish are limited, but I make an effort to buy fresh fish once a week to keep everyone in good health and prevent myself defaulting to pizza.  Last week I spotted some really fresh rainbow trout that stood out from the display of ocean delights.  The eyes were really bright and clear which is a good indication of freshness.  Don’t bother checking the gills as everyone tells you.  They can be cleaned and don’t really guarantee a fresh catch.  There’s no disguising a milky, lack-lustre eye.  I decided to buy a whole trout and use fresh herbs from the garden to flavour it.  We enjoyed it with salad and baby new potatoes.

Fresh as it comes.

Steamed rainbow trout with lemon & fresh herbs.

1 whole rainbow trout (cleaned with head removed)

2 lavender stems with buds

1 handful fresh scented thyme

1 handful fresh Greek oregano leaves

1 handful fresh parsley

3 garlic cloves (halved)

1 lemon (sliced)

butter

olive oil

sea salt

pepper

After cleaning the trout and making sure that the cavity was clear, I simply arranged slices of lemon and garlic inside.  I washed and drained all of the herbs because they were straight from the garden and I didn’t fancy enjoying the nuances of our mini ecosystem on my tongue.  With that done, I kept all of the herbs in tact and stuffed them firmly into the trout.  I was tempted to tie the fish to prevent the herbs falling out, but this was supposed to be a quick meal with no fuss so I put a knob of butter on top, seasoned the fish and drizzled some olive oil over it and wrapped it in foil.  I find it easier to lay the fish on the foil at the very start so that I can just bring up the edges to form a parcel without having to move the fish.

Into the oven (middle shelf) at 180 degrees for 25-30 minutes.  By sealing the fish within foil, the water and lemon juice evaporates, but can’t escape.  This effectively steams the fish giving it a very soft texture and mellow flavour.  The skin comes away easily once cooked and all that needs to be done is to remove the herbs and pour the juice over the fish before serving.  Almost any herbs will work and I’ve had good results with salmon fillets too.  Definitely one for summer.  I think a few of these in separate foil parcels could easily be served up with bowls of salad and potatoes for folk to dig into.  One trout can serve two which again, means less effort.

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