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Trout fillets with hazelnut sauce
… serves 6

This recipe has all the symbolism of approaching autumn

Ingredients
6-12 fillets of trout

Sauce
fish bones from the trout
400ml (14 fl oz) white wine
100ml (2 fl oz) water
400ml (14 fl oz) crème fraiche
60g (2oz) butter
100g (4oz) toasted hazelnuts
4 tbs hazelnut oil

To Serve
sautéed grated courgettes
mashed potato flavoured with nut oil

Method
Make stock by simmering the bones, wine and water. Simmer for 30 minutes. Strain and then simmer and reduce to 50 ml.

Add the crème fraiche and boil down to half volume. Pour into a liquidiser, add the hazelnuts and nut oil and blend to form a smooth sauce. Keep it warm in a saucepan.

Dip the fish in flour, pepper and salt. Heat butter and fry fish 3 minutes per side.

To serve, place fillets on warm plates and pour over some sauce. Accompany with nut oil flavoured mashed potato and sautéed courgette.

To get ahead
Fry the fish on one side only. Place brown side up on a baking sheet covered with Bakewell paper. Cool then finish the cooking in a hot oven for 5 minutes.

Note
For grated sautéed courgettes, cook them in a broad frying pan with a little butter and salt. Stir fry as they cook. This only takes a few minutes and tastes very fresh.

Download this recipe in .pdf format...

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