Sea Trout with Rose Raspberry Vinegar and Fennel

Fish and Game Recipes Fish Recipes
1

Ingredients

1kg/2¼lb sea trout, filleted
275ml/½ pint fish stock
125ml/4fl oz dry rosé wine
1 tbsp raspberry vinegar
30-50g/1-2oz butter
½ lemon, squeezed
5 fennel sprigs, chopped
Method

  1. Preheat oven temperature to 190C/375F/Gas 5.
  2. Place sea trout fillets in an ovenproof dish with a little of the fish stock. Season well. Put in the oven for 5-8 minutes until cooked. Remove fish from the oven but keep warm.
  3. Pour the juice from the fish into a pan with remaining stock, rosé wine and raspberry vinegar. Bubble hard and reduce by half.
  4. Add butter, lemon juice and finely chopped fennel sprigs.
  5. Lift the skin off the fillets of fish and lay them on a plate. Pour over the sauce. Serve immediately.
  6. Serve with new potatoes or a green leaf salad.