Recipe

Lemon Trout With Roast Vegetables And Prawns Recipe

	Michael / All my dishes 2 years, 9 months ago This is a fairly simple but surprisingly tasty way to deal with a whole trout someone chucks into your fridge one Thursday evening. It was an experiment, and so is probably a 'busier' recipe than it should be, but it went down really well. Prep:30m Cook:60m Servings:2	Michael
	rich fishy simple warm

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Ingredients

1 whole Trout

A couple of handfuls of large prawns (uncooked preferred, but you can adapt for cooked)

1/4 Butternut Squash

2 Large Potatoes

2 Chillies (finely sliced)

2 Cloves of Garlic (finely sliced)

1/2 Lemon (sliced)

1 Shallot (sliced)

1 large handful of Spinach, de-stalked

Salt & Black Pepper

Butter

Flour (gauge as you need it)

Milk (gauge as you need it)

Kitchen Foil

Directions

The Trout

Get yourself a whole Trout. Doesn't matter how, but make it a whole one, and gut it. Being fair, I had someone else do this.

Rub salt onto the skin on both sides, then place on a decent sized piece of kitchen foil.

Stuff with the slices of lemon and one garlic clove.

Wrap in the foil, making sure you fold over the edges so none of the juice escapes/evaporates.

A large Trout will need around 30 minutes at 190C in a fan oven.

The Vegetables

Fairly thinly (and roughly) cut the Butternut Squash and potatoes into slices, and rub in a _little_ salt.

In the oven, preheat some oil (you'll use the same temp as the Trout, so timing will be needed).

Parboil the vegetable for 5 minutes, drain, dry in a tea-towel, then throw into the hot oil, coating them.

Cook for 30 minutes (or until crisp).

The Prawns

Melt a good sized knob of butter in a pan. Add the Shallot, the rest of the Garlic, and the chillies and cook for 4-5 minutes.

Add the prawns, and cook for 3-4 minutes (they'll change colour).

Reserve the Butter.

The Sauce

Basic Bechamel sauce - a decent knob of butter melted, along with the butter left from the prawn-pan.

Melt the butter, then start slowly adding the flour, bit by bit, mixing well.

When the light roux is nice and thick, get the milk, and add in small quantities, whisking all the time.

When the mix is 'fairly' fluid, you can add larger quantities of milk, until you have enough sauce for your dish.

Add the cooked chillies, shallot and garlic, then season with freshly ground Black Pepper. Keep cooking and mixing over a _very_ low heat. You should get a thick sauce. A couple of minutes before you are ready to serve, add the Spinach and the cooked prawns, turn off the heat and cover.

And Finally...

Remove the Trout from the oven. Open the foil, remove the skin from the upper side, then separate the meat from the bone (you should see a line down the side of the fish - go from here first towards the ventral (base) side, then towards the dorsal (top) side. Flip the fish over and repeat.

Get the vegetables out of the oven and onto the plates.

Add a good dollop of the sauce (it's fairly chunky :)).

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