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5 Minutes to Making Tasty Oven steamed sea trout

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Oven steamed sea trout

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Below are the ingridients that are required to serve a remarkably good Oven steamed sea trout:

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

Ready with the ingridients? Here are the sequences on serving 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..

Here, I'’ve steamed a whole rainbow trout on a bed of baby pak choi, doused in this aromatic Sealing your oven dish tightly with foil ensures the fish steams in the liquid you add to it, remaining You could adapt this to use whole sea bass or bream, or salmon or white fish fillets (if using fillets. The aroma of fresh, steaming trout is intoxicating. Gently pulled off the bone with a fork, and eaten only with some crusty bread dipped in. Fold each piece of parchment in half; open and place one trout fillet, skin-side down, close to the fold. Sprinkle each fillet with reserved parsley mixture.

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