The delicate flavours of the fruit and vegetables in cider turn rainbow trout into an impressive dish for entertaining. Try serving with carrots and mashed potatoes.
8 people made this
150 g (5½ oz) fennel, finely sliced
125 g (4½ oz) leeks, finely sliced
2 tart dessert apples, peeled, cored and diced
4 rainbow trout, about 250 g (9 oz) each
Salt and black pepper
300 ml (10 fl oz) dry cider
4 tablespoons half-fat crème fraîche
To garnish: chopped fresh parsley and chives, sprigs of fresh chervil and lemon wedges, optional
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Method Prep:10min › Cook:30min › Ready in:40min
Heat the oven to 190°C (375°F, gas mark 5).
Cover the base of a shallow ovenproof dish or roasting tin, wide enough to take the fish in a single layer, with the fennel, leeks and apples. Place the trout on top, season generously and pour the cider over. Cover the dish tightly with a lid or foil and bake for 15-20 minutes until the trout is just tender and flakes easily.
Transfer the fish to a hot serving plate, cover with foil and keep it warm.
Pour the contents of the baking dish into a small saucepan and bring to the boil, then reduce the heat and simmer for 5 minutes until the liquid has reduced a little: it remains quite a thin liquor. Season to taste and stir in the crème fraîche.
Serve the trout sprinkled with herbs, with the sauce spooned alongside and garnished with lemon, if liked.