Recipe

Baked Trout With Pomegranate Recipe

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Ingredients

4 oz Butter
Freshly grated nutmeg
2 tb Double cream
3 Floz white wine
2 tb White wine
1/2 ts Lemon zest
1 lg Leek
2 ts Plain flour
Salt & pepper
Freshly grated nutmeg
2 Floz water
Lemon juice
1 ts Fresh marjoram; sliced
1 lg Bunc watercress
2 Freshwater trout; filleted and skinned

Directions

Step #1 --GARNISH----- Watercress & lemon wedges Trim the leeks, top & bottom.
Step #2 The leek must be 3 times the width of the fillet in length.
Step #3 Cut each layer of the leek off, wash & steam them until floppy.
Step #4 Now refresh with cold water to keep the colour and stop the cooking.
Step #5 Dry on some kitchen paper.
Step #6 Lay half the leek strip overlapped, now put one of the fillets vertically on top of the leeks & in the middle grate over a little nutmeg, horizontally across your work surface, lemon zest & lay a couple of marjoram sprigs on top.
Step #7 Grind over a little black pepper, then place the other fillet on top.
Step #8 Wrap up in the leeks.
Step #9 Repeat with the other 2 fillets.
Step #10 Place both in a heavily buttered oven proof dish, pour over the wine & cover with some aluminium foil.
Step #11 Bake in the oven for 20 mins at 180C/gas 4.
Step #12 In the meantime, work the butter with the flour to a paste.
Step #13 Put the water & wine into a saucepan & put over a moderate heat.
Step #14 Take a little of the butter on the end of a sauce whisk & whisk into the water & wine as it heats up.
Step #15 Continue until all the butter is finished.
Step #16 Simmer for 30 seconds.
Step #17 Spice up this with the nutmeg & salt, but hold back on the pepper as watercress is quite peppery.
Step #18 Add the cream & the sliced watercress then taste.
Step #19 Now squeeze in the lemon juice, & taste again.
Step #20 Remove the trout carefully onto your warmed serving dish & pour over some of the sauce.
Step #21 Garnish with lots more watercress & serve.
Step #22 --.
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Baked Trout With Pomegranate Recipe

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