Loch Etive Trout Plait with Warm Lemon And Dill Dressing

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Loch Etive Trout Plait with Warm Lemon And Dill Dressing Ingredients

2 Waitrose Loch Etive Trout	60 ml Waitrose Extra Virgin Olive
2 lg Slic Waitrose Smoked Salmon	10 ml Caster sugar; (2tsp)
1/2 Lemon; juice of	Grated rind and juice of 1
Salt and freshly ground	60 ml Water; (4tbsp)
FOR THE DRESSING	1 50 grams jar salmon caviar
1 pk Waitrose Fresh Dill

Instructions for Loch Etive Trout Plait with Warm Lemon And Dill Dressing

Cut each trout fillet in half lengthways. Then cut each in half again lengthways to give eight long strips of fish. Cut the smoked salmon into four long strips. Take two pieces of trout and one of salmon and roughly plait together. Curl into a knot and place in a foil-lined roasting tin. Repeat with the remaining fish to make four knots. Squeeze the lemon over the top, season and cover with foil. Cook in a preheated oven at 190?C, 375?F, gas mark 5 for 15-20 minutes. Set aside and keep warm. Meanwhile prepare the warm dressing. Save four sprigs of dill for garnish and chop the remainder. Place the remaining ingredients in a small pan and whisk well until heated through. Stir in the chopped dill and any juices from the fish. Adjust seasoning. Place the trout onto four warm serving dishes and serve. Moisten with the dressing and garnish with dill. Converted by MC_Buster. NOTES : These delicate fish plaits are easier to make than they look. Serve them with lemon caviar dressing for a luxurious dinner party dish. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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