Baked Trout with Cucumber Sauce
Garnish with tarragon leaves. Serve the remaining sauce separately.
4 275g trout; cleaned
300 ml fish or vegetable stock
1/2 small cucumber; coarsely grated
300 ml soured cream
1 teaspoon tarragon vinegar
1 teaspoon fresh tarragon; chopped
fresh tarragon leaves; to garnish
- Preheat oven to 180C / 350F / Gas 4. Arrange the trout in a single layer in a shallow dish. Pour over the stock. Bake for 15 mins.
- Remove the fish from the cooking liquor and carefully peel off the skin, leaving the head and tail intact. Leave to cool.
- Just before serving, make the sauce. Place the cucumber, cream, vinegar and chopped tarragon in a bowl and mix well. Coat the trout in some of the sauce, leaving the head and tail exposed. Serve the remaining sauce separately.