Honeyed Trout

Serves 4

 

4 portion-sized trout (275-400g/10-14oz each)
1 medium onion, finely sliced
100g/4oz mushrooms, finely sliced
2 sprigs fresh thyme (optional)
2 tbsp clear honey
120ml/4fl oz white wine (or pineapple juice)
2 tsp cornflour
Salt & pepper
pineapple pieces (lightly sauteed) to garnish

Method

Prepare trout by removing heads and trimming tails and arrange in a shallow ovenproof dish.

Scatter onions, mushrooms, thyme and cumin on top. Heat the honey in a saucepan over a low heat, add the wine and seasoning to taste.

Pour marinade over trout. Cover and leave in a cool place for one hour.

Preheat the oven to 170C/325F/Gas 3. Cover the trout with aluminium foil and bake for 25-30 minutes.

Remove trout from cooking liquid and keep warm. Thicken sauce with the cornflour, mixed in a little water, and pour over trout.

Serve trout with hot pineapple pieces, saute new potatoes and broccoli spears.    

 

Typical Nutritional Information per portion:

Calories: 475   
Carbohydrate: Low
Protein: High
Fat: Medium

Important Notice

As of 28th August 2019, Chalk Springs Fishery is under new management

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