A delicious way to enjoy Trout. The delicate fishy flavour plays beautifully with a white wine reduction and is screaming to be spread on sourdough!
Ingredients
- 300g raw trout
- 2 tbsp cider vinegar
- 275ml white wine
- 6 sprigs of thyme
- a generous grating of fresh nutmeg
- 100g unsalted butter
- salt and pepper for seasoning
- 300g raw trout
- 2 tbsp cider vinegar
- 275ml white wine
- 6 sprigs of thyme
- a generous grating of fresh nutmeg
- 100g unsalted butter
- salt and pepper for seasoning
Preheat the oven to 200°C/400°F/gas 6.
Add your wine, vinegar, thyme and nutmeg to a pan and bring to a boil.
Lay your trout in a shallow oven-proof pan and pour over your hot wine. Cover with a lid/tightly wrap with tin foil and bake for 5 minutes.
Strain the liquid back into the pan and leave the trout to cool.
Cook your liquid until it has reduced to just 2 tablespoons worth of intensely flavoured liqueur.
Beat 100g soft butter in a mixer until whipped and fluffy. Add in the trout and liquid and blitz until smooth. You can add a little bit of single cream for a softer consistency and season to taste.
Decant into ramekins for a perfect little pâté! Spread on fresh sourdough with salty capers and tangy cornichon for the loveliest summer lunch.