Baked whole British trout with fennel and orange and dill hollandaise. This stunning seasonal recipe has been created by chef Tim Maddams. Use a large whole trout or one small trout per person.
Recipe courtesy British Trout Association
Preheat oven to 180C.
Serves: 4-6
Cooking and prep time: About 40 minutes
Skill level: Medium
Ingredients
1 Large British trout (or 1 small trout per person)
½ bulb of fennel, sliced
1 bulb of garlic, sliced through the middle (or use a small bunch of wild garlic leaves)
A few fennel seeds
50ml dry vermouth
1 small orange, sliced
6 fresh bay leaves
Salt and pepper
Dill hollandaise
1 egg yolk
1 dessertspoon of cider or white wine vinegar
40ml warm water
150g melted, warm but not hot butter
Pinch salt
Pinch cayenne pepper
Squeeze of lemon juice
1 tbsp dill, chopped
Method
- Slash the trout across the body and place in a large roasting tin, lined with parchment paper overhanging the sides so you can wrap the fish.
- Stuff half the fennel, orange and garlic into the cavity of the trout, scatter the remaining ingredients all over the trout and season well.
- Wrap in the paper and then seal the top of the roasting tin with tin foil so that no steam can escape.
- Bake for about 25-30 minutes until the flesh is firm then allow to rest for 5 minutes.
For the dill hollandaise
- Whisk the ingredients, except for the butter, in a ceramic bowl and place over a pan of simmering water on a low heat.
- Keep whisking for 3-5 minutes until thickened and the whisk leaves ribbons when dragged through it.
- Remove from the heat and slowly start adding the warm melted butter a little at a time and carry on whisking until thick.
- Season with salt, cayenne pepper, lemon juice and add the chopped dill.
- Serve with steaming pieces of the baked trout.