RECIPE OF THE MONTH
Chef Tim Maddams suggests a quick and healthy way to cook your trout
IN ASSOCIATION WITH
MINIMUM INGREDIENTS and maximum flavour — this is a real crowd-pleaser of a dish. And the best thing is that, if you have leftovers, it makes an excellent and simple cold dish, too. You can play around with the herbs you use for the crumbs as the seasons change and you can replace mustard with smoked paprika for a different feel altogether. You can fling salad in a bowl as the trout bakes, and warm bread at the same time —job done!
INGREDIENTS
Serves 6. Prep time: 20 mins. Cookery time: 30mins.
■ 1 large (side) trout fillet (700g ish) ■ 300ml crème fraiche ■ 3 tsp of French mustard ■ 2 slices of chunky, stale bread ■ ½bunch basil ■½ bunch parsley ■ Lemon zest, and the juice of 1 lemon ■Pinch of mace (optional) ■Light olive oil ■Small clove of garlic ■Salt, pepper
METHOD
Preheat the oven to 200 deg C and line a baking sheet, big enough to hold your trout fillet, with non-stick parchment, and drizzle this with light olive oil.
1. Tear your stale bread into small chunks and place in a food processor. Use the pulse setting to make chunky breadcrumbs – or crumbs with character as I like to say. Roughly chop the herbs, grate a little lemon zest, and peel and roughly chop the garlic. Add most of these to the food processor (keeping back a teaspoon of chopped garlic, herbs and z
