I still have one large Norwegian salmon trout fillets that I bought from a hypermarket in the fridge. Must consume it for lunch today as the fish has been seating in the freezer for quite a while… This slab of fish is about 1 inch thick (220-250g each). I decided to wrap it in foil and bake it in the oven for lunch today . For every inch thickness, cook the fish for 10-12 minutes. The best texture and flavor is when the flesh has just become opaque and flakes easily with a fork. The sauces I chose to cook the salmon trout is using Butter & Parsley sauce . For the butter-herb sauce, simply dot the fish with butter and sprinkle with herbs (I used dried parsley). I also rubbed the fish with some ginger wine to get rid of any "fishy smells" that some people do not like Baking in foil keeps the fish nice and moist. The Western butter-herb sauce is so flavorful… I garnished with the fish with some fresh dill from my little spice garden and par it with cherry tomatoes & dill potatoes with butter (pls see pix no 2. and recipe below) ENJOY DROOLING RECIPES WITH TERRY!!! Oven-baked Salmon Trout Fillet with Butter & Parsley Sauce Preparation time: 2 minutes Cooking time: 10-12 minutes Serves 1 Ingredients o 1 x 220-250g salmon trout fillets o 1/2 tbsp extra virgin olive oil o Salt and pepper o Fresh Dill, to garnish o 20g butter, cut into small cubes o 1/2 tsp dried parsley pr fresh parsley o 1/2 tbsp ginger wine o Salt and pepper o 1 clove garlic finely minced. o Cherry tomatoes, to garnish o Dill potatoes Pls see recipe below (optional) Method: 1. Preheat oven to 180°C. 2. Prepare a piece of tin foil enough to form a parcel for the fish and place inside a baking tray. 3. Wash the fish fillet and pat dry with a kitchen towel. Place fish in the tin foil and drizzle with the ginger wine. Dot the butter all over the fish and then season with salt and pepper & minced garlic. Sprinkle the dried parsley on the fish, then bring the sides of the tin foil together, and pinch to seal and form a parcel. 4. Bake in preheated oven for 10-12 minutes, once a skewer/chopstick can go through, the fish is cooked. 5. Remove foil from baking tray and place onto serving plate. Garnish with some dill on top and cherry tomatoes and dill potatoes on the side. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Dill Potatoes Ingredients: o 5-8 low starch potatoes, no bigger than 2 inch diameter o water o 1/2 tsp salt o 2 Tbsp melted butter o 2 Tbsp freshly chopped dill Method: 1. Scrub the potatoes and place in a pot. Cover with water and add 1/2 tsp of salt. 2. Bring to the boil. Reduce heat to maintain a slow simmer. Cook slowly for twenty minutes or until sharp knife inserted in the middle goes in without resistance, but the potato is still firm. If not sure, err on the side of undercooked. 3. Pour off all the water immediately. Let the potatoes cool down so you can handle them by hand. 4. Gently remove the skin with a small paring knife. 5. Place the potatoes back in the pot and pour the melted butter on the top. Add the chopped dill and heat up over medium heat. 6. Sprinkle with salt and pepper as desired.
Posted on: Fri, 27 Sep 2013 04:25:45 +0000
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