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4 portion-sized trout (275-400g/10-14oz each) |
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1 medium onion, finely sliced |
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100g/4oz mushrooms, finely sliced |
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2 sprigs fresh thyme (optional) |
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2 tbsp clear honey |
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120ml/4fl oz white wine (or pineapple juice). |
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2 tsp cornflour |
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salt & pepper |
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pineapple pieces (lightly sauteed) to garnish |
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Prepare trout by removing heads and trimming tails and arrange in a shallow ovenproof dish. Scatter onions, mushrooms, thyme and cumin on top. Heat the honey in a saucepan over a low heat, add the wine and seasoning to taste. Pour marinade over trout. Cover and leave in a cool place for one hour.
Preheat the oven to 170C/325F/Gas 3. Cover the trout with aluminium foil and bake for 25-30 minutes. Remove trout from cooking liquid and keep warm. Thicken sauce with the cornflour, mixed in a little water, and pour over trout. Serve trout with hot pineapple pieces, saute new potatoes and broccoli spears. |
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Typical Nutritional Information per portion |
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