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.
16 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
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.