A weekend feast...
When it comes to fresh and tasty meals, we know a thing or two.
There’s nothing quite like a beautiful slice of juicy trout smothered is parsley vinaigrette and perfectly roasted potatoes with asparagus. Cooking with whole fish is quite unusual these days, it takes a bit longer to prepare but the end result is majestic. You could easily replace the potatoes for sweet potatoes and carrots and the asparagus with you chosen greens. We were very generous when it came to splashing the trout with white wine, but if you can’t do it on a weekend, when can you?
🕑 1 hour 20 minutes
- serves 2
- 2 whole rainbow truts (cleaned and gutted)
- 1 tbsp white wine (optional)
- 2 garlic cloves
- handful of parsley
- 1 lemon (sliced)
- 4 big potatoes
- handful of asparagus
- 4 tbsp olive oil (give or take)
- salt & pepper
for the vinaigrette
- 2 cups parsley
- 2 tbsp wholegrain mustard
- 1 cup olive oil
- 1/2 cup white wine
- juice of 1 lemon
- 1 clove or garlice (crushed or chopped)
- salt & pepper
– Pre-heat oven to 200°C.
– Wash and chop the potatoes into inch squares. Transfer them to a baking tray and drizzle generously with olive oil. Sprinkle salt and pepper so they are evenly coated. Feel free to add your favourite spice, we usually throw in some turmeric. Massage all the potatoes liberally with you hands. Pop in the oven to cook. It will take about 30 minutes.
– Take the trouts out of the fridge and wash with cold water. Pat them dry with paper towels and lay on a baking tray lined with a layer of wet baking paper and kitchen foil. Your trouts will be cleaned and gutted, make sure you ask your fishmonger to do it for you. Cover them with a tea towel and allow them to come to room temperature.
– Wash your asparagus, trim the bottoms and place on a baking tray with olive oil, salt and pepper.
– To make the vinaigrette place the parsley, olive oil, garlic, white wine, lemon juice and mustard on a blender and blend until everything is combined. Have a taste and season with salt and pepper. Place on the side.
– Slice your lemons, mince the garlic cloves ready to season the fishes.
– Drizzle the fishes with some olive oil. Add salt and pepper inside the cavities as well as the outside, then squeeze some lemon and spoon some white wine inside each trout. Distribute the lemon slices and chopped garlic evenly inside each fish. Finish off by adding a bunch of parsley inside each one. Feel free to use different herbs. You can also add homemade herbed butter.
– You can rub some of the vinaigrette on the fish before you pop it in the oven or you can wait until it’s cooked. Cut some chunks of butter and place them on top of each trout. Fold the layers of baking paper and foil to create a parcel. You can add a glug of white wine before closing the parcel completely if you are feeling generous. Bake for 20 minutes along with the asparagus.
– Ten minutes after the fishes and asparagus went in, check on the potatoes. Are they looking nice, golden and crunchy? No? Leave them in but keep and eye on them. If they look done, take them out and leave them to rest. Feel free to huddle them together so they retain the heat. You can pop them back in a couple minutes before the fish is done to keep them warm.
– Once everything is ready, get ready to serve. Drizzle some of the vinaigrette on EVERYTHING. Enjoy.
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