Lemon Trout with Roast Vegetables and Prawns Recipe

How to make it

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• 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 :)).