Norskørret (Norwegian trout)
- 450g trout fillets, rinsed and patted dry
- 4 carrots, peeled and chopped
- 225g celery, chopped
- 50g spring onions, sliced
- 40g onions, peeled and chopped
- 75g mushrooms, sliced
- 300ml fish or vegetable stock
- 30ml sherry
- 30ml white wine
- 30g butter
- 2 tablespoons double cream
- Fresh dill, chopped
- Parsley sprigs
- Lemon slices
- Olive oil
- Pre-heat the oven to 150° C (300° F - gas 2), [fan oven 130° C]
- Season the trout and place in a baking dish
- Sprinkle the spring onion over fish
- Pour half of the fish stock and sherry over fish and cover with foil.
- Bake for about 15 minutes.
- Place the carrots and celery in boiling water and blanch for a few minutes - remove and drain.
The dill Cream
- Whip the cream, white wine and melted butter until frothy, using a stick blender.
- Stir in chopped dill.
- Saute the onions and mushrooms in olive oil.
- Add the remainder of fish stock and simmer to reduce the liquid.
- Remove fish from oven and add the juices from baking pan to sauce.
- Season to taste.
- Pour sauce onto warmed dinner plates.
- Arrange the vegetables and place the baked fish the top.
- Top with the dill cream and garnish with the lemon slices and parsley sprigs.
Serve with potatoes
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