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November 2007
Recipe
Trout Fillets with Crispy Topping
Fishing is a national
sport in France, and in summer, the riverbanks are lined with
anglers hoping to catch their supper. This recipe comes from Eric,
our computer guru, who spends any idle moment with rod, line, and
wriggling worm. Trout may be a rarity, but perch, and even pike
are a reward for his patience.
Serves 4
-
70g/2˝oz/⅓ cup butter
- 4
plump trout or other fish fillets (such as lemon sole) with or
without skin
-
salt and pepper
-
2-3 garlic cloves, chopped
- 1
onion, chopped
- 2
teaspoons ground cumin
- 1
teaspoon ground coriander
- 1
teaspoon dried thyme
- 2
tablespoons mild or hot smooth Dijon mustard
-
3-4 tablespoons chopped parsley
-
100g/3˝oz/3/4 cup browned breadcrumbs
-
juice of 1 lemon
-
Heat the oven to 350°F/180°C/Gas 4. Melt the butter in a small
pan—we’ll use it three ways. First brush a baking dish large
enough to take the fillets without overlapping. Lay the fillets
in the dish, brush with more butter and sprinkle with salt and
pepper.
-
For the topping: Fry the garlic and onion in the remaining
melted butter until soft and fragrant, 2-3 minutes. Stir in the
cumin, coriander, and thyme and cook 1 minute—this develops
their flavor and they’ll be wonderfully fragrant. Take from the
heat, stir in the mustard, parsley and breadcrumbs, and spoon
the mixture over the fish.
-
Bake until the topping is browned and the fish just flakes
easily when tested with a fork, 15-25 minutes depending on
thickness. Serve the trout very hot in the baking dish, or at
room temperature, sprinkling with lemon juice just before
serving.
Getting Ahead:
The trout and topping can be prepared up to 2 hours ahead, then
baked at the last minute.
On the Side: I
enjoy this trout served hot with buttered cabbage, or at room
temperature, Mediterranean-style, with a side dish of ratatouille.
In the Glass:
Any simple dry white wine. |
