Recipe of Homemade Oven steamed sea trout - Free download

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We hope you got benefit from reading it, now let's go back to oven steamed sea trout recipe. To cook oven steamed sea trout you need 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oven steamed sea trout:

1. You need 1 of sea trout, filleted and skinned (about 600g for 4 people).
2. Take of olive oil.
3. You need of smoked salt.
4. You need of black pepper.
5. Get of juice from 1 lemon.
6. You need 1/2 bunch of fresh dill, chopped finely.
7. Use of To serve:.
8. Get 200 g of fresh samphire.
9. Use of quartered lemon.

Instructions to make Oven steamed sea trout:

1. 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..
2. Rinse and pat dry the sea trout sides, and cut them into portions of about 150g per person..
3. Preheat the oven to 130C/250F/gas ½..
4. 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..
5. Pick the samphire off the toughest, woody stems and rinse with cold water. Place it in a pan with enough water to cover it..
6. 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..
7. 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..
8. 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..
9. Serve the trout fillets on a bed of samphire, sprinkled with the reserved dill and with the lemon quarters on the side..

We serve our Spicy Baked Sea Trout in Lemon Butter Sauce with Herbed Lemon and Spinach Quinoa — that will be the next post. Trout can be poached in a pan of water to which a glass of dry white wine or cider has been added, along with a few sprigs of fresh herbs, a couple of bay leaves, slices of lemon, thin onion slices and a few black peppercorns. Don't bother with fish kettles, which take up far too much storage space; large, whole fish are better oven-baked in foil. Drain, and allow to cool slightly, then slice them lengthways into about. Smear foil with half the butter.

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