Traditional Scotland Meal Ideas
Trout in Creme Fraiche Recipe
This is a recipe which uses fresh trout which was at one time plentiful in the Scottish rivers. The addition of the creme fraiche (or fresh if you mispell it) gives it a subtle flavouring all of its own.
- 4 trout, cleaned
- 50g (2 oz) margarine
- 1 clove garlic, crushed
- 225g (8oz) button mushrooms, quartered
- 50ml (2 floz) white wine
- 150ml (5floz) creme fraiche
- Salt and black pepper
- 2 x 15ml spoons (2 tbsps) fresh breadcrumbs
- Dill or parsley, to garnish
Lay the trout in a greased ovenproof dish. Melt half the margarine and saute garlic and mushrooms for 2-3 minutes. Add wine and spoon over the trout. Cover the dish with foil and bake in preheated oven l80~C, 350~F Gas No.4 for 10-15 minutes until tender
Heat the creme fraiche gently and pour over the fish. Season to taste. Sprinkle with the breadcrumbs and dot with the remaining margarine. Brown under a hot grill and serve immediately.
- Servings 4
- Preparation Time 25 mins
- Cooking Time 15 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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