Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, oven steamed sea trout. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Oven steamed sea trout is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Oven steamed sea trout is something that I’ve loved my entire life.
Oven steamed sea trout fillets, this works better than wrapping fish parcels in aluminium foil. How to cook trout in the oven. This oven baked trout is incredible easy to make.
To begin with this recipe, we must first prepare a few ingredients. You can cook oven steamed sea trout using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Oven steamed sea trout:
- Get 1 sea trout, filleted and skinned (about 600g for 4 people)
- Make ready olive oil
- Make ready smoked salt
- Make ready black pepper
- Take juice from 1 lemon
- Take 1/2 bunch fresh dill, chopped finely
- Get To serve:
- Make ready 200 g fresh samphire
- Get quartered lemon
Serve with additional soy sauce to taste. Baking trout isn't difficult and is an excellent way to retain the flavor and healthy qualities of the fish. The aroma of fresh, steaming trout is intoxicating. Gently pulled off the bone with a fork, and eaten only with some crusty bread dipped in.
Instructions to make Oven steamed sea trout:
- If you’re a lucky owner of an oven with moisture injection function (but not steam oven), just set the oven to the appropriate programme at 130C/250F. The rest of us proceed as below.
- Rinse and pat dry the sea trout sides, and cut them into portions of about 150g per person.
- Preheat the oven to 130C/250F/gas ½.
- Arrange one rack in the top half of the oven, with another rack in the bottom half, with space enough to put a cast iron skillet or a frying pan on the lower shelf.
- Pick the samphire off the toughest, woody stems and rinse with cold water. Place it in a pan with enough water to cover it.
- Season the sea trout with the smoked salt and pepper, drizzle with lemon juice and olive oil and arrange on a thin baking sheet. Sprinkle half the dill over the fish.
- Boil water in a cast iron skillet or a heavy frying pan and put in the oven on the lower rack; place the fish on the top rack and close the oven door immediately.
- Bake the trout for 10 minutes; it will turn very pale pink. In the meantime bring the samphire to the boil, drain, return to the pan and keep warm.
- Serve the trout fillets on a bed of samphire, sprinkled with the reserved dill and with the lemon quarters on the side.
Fold each piece of parchment in half; open and place one trout fillet, skin-side down, close to the fold. Sprinkle each fillet with reserved parsley mixture. A simple steaming is one of the finest ways to show off the flavor of fresh-caught trout. Wrap fish in a single layer of cheesecloth, and place in a fish poacher or on a rack in a baking pan. Steam fish in the oven with my easy trick, parchment paper roasting bags!
So that is going to wrap this up for this special food oven steamed sea trout recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
