Recipe 1 = a success!
Rainbow trout fillets baked on a bed of onions and limes, served with an indulgent spinach and mushroom sauce. A slight detour from the recipe since having successfully negotiated the filleting of the rainbow trout fillets we decided not to embark on the de-skinning, not on Recipe 1 at least.
Marks out of ten:
7/10 for ease of preparation
8/10 for reward and enjoyment
We couldn’t resist doctoring (and health-boosting) the original recipe by replacing the butter, flour and creme fraiche with olive oil, no flour and a tiny amount of Greek yoghurt.
We also baked the trout on a bed of onions and ginger (covered with tinfoil to prevent it drying out) because my said mother is also Dukan-Diet-Obsessed so fried trout was a no-no, and despite concerns from her less-health-conscious family it turned out to be a triumph.
‘Oh-me-ga it’s delicious’
See http://www.moffatwaterfoods.com/take-two-trout/rainbow-trout-with-spinach-and-mushroom-sauce.htm
The full recipe in its original form can also be found on Moffat Water Food’s Rainbow Trout Recipe Library: