Chiquino peppers are mini sweet peppers and they usually come in red, yellow and orange.
Each whole trout used should serve 2 people, this dish is especially nice served with rice and mushrooms.
Rainbow Trout with Roasted Chiquino Peppers
(In a Garlic and Thyme Sauce)
If you buy a trout that needs cleaning and trimming find out how to do it here.
You will need
200 Gm – Mixed Ciquino Peppers (de seeded and sliced)
20 Gm - Butter
100 Ml – Double Cream
3 Sprigs – Fresh Thyme
1 tablespoon – Fresh Thyme leaves (chopped)
2 cloves – Garlic (crushed)
100 Ml – White Wine
2 teaspoons – Plain Flour
½ - Lemon (sliced)
50 Ml – Water
Lay the trout on foil and stuff it with the peppers, lemon and sprigs of thyme, you won’t get all the peppers inside the trout so just lay them around and the wrap everything in the foil.
Place the trout in a pre heated oven at 180°c for 20 minutes.
Now you can get on with making the sauce.
Melt the butter in a pan and gently cook the chopped thyme leaves and garlic for about 2 minutes on a medium heat.
Add the flour and make a paste then add the wine, cook for about 5 or 6 minutes on a medium heat then add the cream and the water then mix well and simmer.
Take the trout out of the oven after 20 minutes and give the foil a couple of minutes to cool, open one end and pour the juices into the sauce then mix well.
Scrape the skin from both sides of the trout and carefully remove the bone.
Serve hot with the sauce.