Recipe

Baked Trout With Yoghurt & Herbs Recipe

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Ingredients

7 1/2 fl Greek strained yoghurt
2 tb Fresh sliced parsley
1 ts Fresh sliced tarragon
Clarified or unsalted butter
2 tb sliced chives
1 ts Fresh sliced oregano
6 6-8 oz trouts
2 1/2 fl Whipping cream
2 tb sliced fennel
1 ts Fresh sliced thyme

Directions

Step #1 Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.
Step #2 Thoroughly dry the fish with plenty of kitchen paper.
Step #3 Make a frying pan very hot, barely smear it with fat & fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.
Step #4 Transfer the fish to the ovenproof dish, arranging them neatly.
Step #5 Cover & store this in a cool place.
Step #6 Chop the herbs & mix them carefully in a small saucepan.
Step #7 Measure the yoghurt & cream & pour them over the herbs.
Step #8 Add plenty of pepper & some salt & stir this to mix well.
Step #9 Cover & leave to infuse.
Step #10 Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce & the dish of trout back to room temperature about 1 hr before they are to be put back into the oven for cooking.
Step #11 (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.
Step #12 ) About 1/2 hr before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while.
Step #13 Pour the aromatic mixture over the fish, cover the dish & bake this at 350 F (180 C) gas mark 4 for 20-25 mins until the fish are piping hot & cooked through.
Step #14 (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.
Step #15 ) serve this with steamed new potatoes & other young summer vegetables such as carrots & peas.
Step #16 --.
Enjoy the BAKED TROUT WITH YOGHURT & HERBS recipe

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Baked Trout With Yoghurt & Herbs Recipe

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