Baked, Herb-crusted Trout fillet
Printable version Minimal on ingredients and maximum on flavour - this is a real crowd pleaser and it makes a great cold dish too. Recipe by Tim Maddams for the British Trout Association. Serves: 6...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chalkstreamfoods.co.uk.
Ingredients
- 1 large ChalkStream trout fillet (around 700g)
- 1 300 ml pot of crème fraiche
- 3 teaspoons French mustard
- 2 slices of chunky, stale bread
- ½ bunch basil
- ½ bunch parsley
- A little lemon zest, and the juice of 1 lemon
- A pinch of mace
- Drizzle of olive oil
- 1 small clove of garlic
- Salt and pepper
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