Try this Asian style trout recipe for a new spin on regular baked fish.
- Preheat oven to 180C. Thinly slice 2 lemons. Season fish cavity with salt and pepper, then fill with lemon slices, lemongrass and basil. Cut a sheet of foil slightly longer than the length of the fish and place on an oven tray. Place fish in the centre of foil, then fold up edges of foil and pour over wine. Cover fish with a second sheet of foil and seal the edges together. Bake fish for 35 minutes or until just cooked. Cool slightly.
- While fish is still warm, carefully open parcel and, starting from the head end, carefully peel skin, remove the fins and discard. Cool completely.
- Meanwhile, to make the mint mayonnaise, process egg yolks, mustard and vinegar in a food processor until well combined. With the motor running, gradually add the combined oils, drop by drop at first, then in a thin, steady stream until thick and emulsified. Stir in mint, gherkins and 1/2 teaspoon salt, and season with pepper. Makes 1 1/4 cups.
- Place trout on a platter. Squeeze over juice from the remaining lemon and scatter with eschalots, chilli and coriander leaves. Serve immediately with mint mayonnaise.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set