4 whole rainbow trout, gutted and cleaned
2 tsp. olive oil plus a little extra
4 tbsp. white wine
2 tsp. fresh lemon juice
1 tsp. each fresh flat leaf parsley, chives, dill and basil, chopped
Salt and freshly grounded black pepper
Beetroot and apple preserve:
450g/1lb beetroot, peeled and grated
1 large cooking apple, peeled, cored and grated
1 onion, finely chopped
50g/2oz light muscovado sugar
225ml/8fl oz white wine vinegar
Baked Rainbow Trout with Herbs
Fish wife number 10 is Georgina Campbell, founder and President of the Irish Food Writers’ Guild, a member of Britain’s Guild of Food Writers and of the International Slow Food Movement. She is the author of a number of books on Irish food and hospitality, and best known as the person behind the leading independent hospitality guide Georgina Campbell’s Ireland – the Guide (ireland-guide.com).
Preheat the oven to 190°C/375°F/Gas Mark. Lightly oil an ovenproof dish that nicely fits the size of the trout. Add the trout and then drizzle over the white wine and lemon juice. Season with salt and pepper and bake for 15-20 minutes, or until the trout are completely tender.
Remove the trout from the oven and transfer to serving plates. Mix the olive oil and herbs with the remaining juices in the dish and drizzle over the trout. Serve with small bowls of warm potato salad and the beetroot and apple preserve (see recipe below).
Beetroot and Apple Preserve
Place the beetroot in a heavy based pan with apple, onion, sugar and vinegar. Bring to the boil, then reduce the heat and simmer for 40-45 minutes until the beetroot and apple are completely tender and the preserve is nicely reduced. Care needs to be taken during the final boiling process to ensure that the mixture does not ‘catch’ on the base of the pan. Once tender, leave to cool for a little, then spoon into sterilized jars, seal and label.