Side of Trout with Dill Mustard Sauce
This is a stunning rich yet light trout dish which makes the perfect centre piece when entertaining friends. Courtesy of Tracklements
Serves: 4
Ingredients
Side of trout
Whole lemon, cut into slices
Splash of white wine
200g tub crème fraiche
Half a jar of Tracklements Dill Mustard Sauce
Method
Preheat oven to 170°C/ gas mark 3.
Place the trout on a piece of foil on a baking tray. Lay the slices of lemon on top of the trout and splash over a little white wine.
Fold the foil loosely over the trout to lock in moisture whilst cooking. Bake for around 17 mins (depending on the thickness of the fish). You can check it’s done by taking a sharp knife and peeking into the thickest part of the trout. If it’s beginning to flake but still has a little translucency it is done.
Meanwhile, mix the Dill Mustard Sauce and crème fraiche. Remove the trout from oven, spoon over the Dill Mustard Sauce mixture and serve with buttery new potatoes and a hearty salad or green beans.
