02-17-2004, 06:43 PM
[size 2]Ingredients
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50g/2oz butter
2 star anise
4 x 175g/6oz sea trout fillets (taken from 2 x 550g/1¼lb fish)
1 tbsp chopped parsley
salt
For the Sauce:
225g/8oz unpeeled cooked north atlantic prawns
75g/3oz unsalted butter
1 small onion, finely chopped
7g/¼oz dried porcini mushrooms
a pinch of dried chilli flakes
1 tbsp balsamic vinegar
600ml/1 pint red wine, such as a chilean cabernet sauvignon
300ml/10fl oz chicken stock
1 star anise
1 tsp beurre manie
1 tsp fresh lemon juice
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Method
1. For the sauce, peel the prawns and set aside, reserving the shells.
2. Melt 25g/1oz of the butter in a medium-sized pan, add the prawn shells, onion, carrot, celery, dried porcini and chilli flakes and fry, stirring now and then, until all the vegetables are lightly browned.
3. Cut the rest of the butter into small pieces and chill. Add the balsamic vinegar to the pan, cook for a few seconds and then add the red wine, chicken stock, star anise and a small pinch of salt. Leave to simmer rapidly until reduced to about 175ml/6lfoz. Remove from the heat.
4. For the sea trout, preheat the oven to 200C/400F/Gas6. Melt the butter in a small pan with the star anise and leave in a warm place for 5 minutes, until the butter is lightly infused with the star anise.
5. Brush the cut face of each sea trout fillet with some of the melted butter, season with a little salt and then fold them in half, skin-side outwards. Place them in a shallow oven-to-table dish and brush with the remaining melted butter. Cover with foil and bake for 20 minutes.
6. Strain the wine and stock reduction through a fine sieve into a clean pan. Uncover the trout and carefully pour the juices from the dish into the same pan. Sprinkle the peeled prawns over the sea trout, cover and keep in a warm place. Bring the pan containing the wine and stock reduction and the trout cooking juices back to the boil and reduce to about 100ml/3½fl oz stirring in the beurre manie at the same time.
7. Whisk the pieces of chilled unsalted butter into the sauce a few at a time, until it has emulsified. Add the lemon juice and adjust the seasoning to taste. Uncover the fish and prawns and pour the sauce over. Scatter with the chopped parsley and serve. Mashed potatoes are a nice accompaniment to this dish.
[signature]
50g/2oz butter
2 star anise
4 x 175g/6oz sea trout fillets (taken from 2 x 550g/1¼lb fish)
1 tbsp chopped parsley
salt
For the Sauce:
225g/8oz unpeeled cooked north atlantic prawns
75g/3oz unsalted butter
1 small onion, finely chopped
7g/¼oz dried porcini mushrooms
a pinch of dried chilli flakes
1 tbsp balsamic vinegar
600ml/1 pint red wine, such as a chilean cabernet sauvignon
300ml/10fl oz chicken stock
1 star anise
1 tsp beurre manie
1 tsp fresh lemon juice
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Method
1. For the sauce, peel the prawns and set aside, reserving the shells.
2. Melt 25g/1oz of the butter in a medium-sized pan, add the prawn shells, onion, carrot, celery, dried porcini and chilli flakes and fry, stirring now and then, until all the vegetables are lightly browned.
3. Cut the rest of the butter into small pieces and chill. Add the balsamic vinegar to the pan, cook for a few seconds and then add the red wine, chicken stock, star anise and a small pinch of salt. Leave to simmer rapidly until reduced to about 175ml/6lfoz. Remove from the heat.
4. For the sea trout, preheat the oven to 200C/400F/Gas6. Melt the butter in a small pan with the star anise and leave in a warm place for 5 minutes, until the butter is lightly infused with the star anise.
5. Brush the cut face of each sea trout fillet with some of the melted butter, season with a little salt and then fold them in half, skin-side outwards. Place them in a shallow oven-to-table dish and brush with the remaining melted butter. Cover with foil and bake for 20 minutes.
6. Strain the wine and stock reduction through a fine sieve into a clean pan. Uncover the trout and carefully pour the juices from the dish into the same pan. Sprinkle the peeled prawns over the sea trout, cover and keep in a warm place. Bring the pan containing the wine and stock reduction and the trout cooking juices back to the boil and reduce to about 100ml/3½fl oz stirring in the beurre manie at the same time.
7. Whisk the pieces of chilled unsalted butter into the sauce a few at a time, until it has emulsified. Add the lemon juice and adjust the seasoning to taste. Uncover the fish and prawns and pour the sauce over. Scatter with the chopped parsley and serve. Mashed potatoes are a nice accompaniment to this dish.
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