Rainbow Trout with Spicy Plum Sauce
Ingredients
- 4 rainbow trout steaks (about 6oz each)
- 1 teasp paprika
- 1 teasp olive oil
- 4 fresh bay leaves
- 4 cloves garlic
- 1 dessert apple, cored and cubed
- 1 inch section fresh ginger, finely shredded
- 1 large Spanish onion, chopped
- 8 ounces Victoria plums, halved and stoned
- 1 teasp five spice powder
- 1/4 pint apple juice
- 1 teasp dark soy sauce
Instructions
Serves 4. Line a baking dish with some lightly oiled foil. Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil. In a large frying pan, saute the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered. Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsleyed brown rice and cucumber salad.
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