Rainbow Trout with Roasted Chiquino Peppers

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

Whole Trout (cleaned and trimmed)

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.

Sizzling Tartare Butter

This is a great alternative to tartare sauce and so quick and easy to make.

Sizzling Tartare Butter

A beautifully sharp zingy taste, perfect for fish.

You will need

100 Gm – Butter

1 tablespoon – Capers

½ tablespoon – Chopped Gherkins

½ - Small Onion (finely chopped)

1 tablespoon – Dried Parsley

The juice of 1 Lemon

Melt the butter in a pan until it just starts to go brown.

Add the rest of the ingredients, cook until sizzling and pour over your fish just before service.

Told you it was easy.

How to make Roasted Red Pepper and Chilli Relish

This will make your burgers come alive, the great taste of roasted red peppers with a hit of fresh chillies.

How to make Roasted Red Pepper and Chilli Relish

You will need

 

2 – Red Peppers (de seeded and quartered)

2 – Large Red Chillies (chopped)

1 – Onion (very finely chopped)

3 – Cloves Garlic (chopped)

125 Ml – White Wine Vinegar

100 Gm – Demerara Sugar

180 Ml Water

2 teaspoons – Salt

1 table spoon – Corn Flour

28 Ml Water (for corn the flour paste)

Place the red peppers on a baking tray and put them in a pre heated 180°C oven for 20 minutes.

Now place the Chillies, peppers, garlic, vinegar, water (180 ml) and salt into a food processor and process until smooth.

Sweat the onions in a pan with a little water for a couple of minutes then add the mixture and the sugar, bring to the boil and simmer for 10 minutes.

Mix the corn flour with the 28 Ml of water then add to the pan and simmer for another 10 minutes.

Let it cool and thicken in the fridge.