We’ve kept our flavours classic to ensure the fish is the star ofthe show. If you can’t get hold oftrout, a large side of salmon wouldwork beautifully, too.
If you don't fancy turkey this festive season, or you are catering for pescatarians, then look no further than our centrepiece trout. It's served with a luxurious Champagne sauce.
-1.5kg whole trout side (skin-on), we used steelhead, see intro
For the sauce
25g
butter
1
shallot, finely chopped
1tsp.
Dijon mustard
25g
plain flour
300ml
fish stock
150ml
double cream
100ml
Champagne or white sparkling wine
Small handful dill, roughly chopped, plus extra to garnish
85g
rainbow trout caviar
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a small bowl, mix the
100g butter, lemon zest and plenty
of seasoning.
Step 2Line a large baking tray with
baking parchment and lay the trout
on top (skin-side down). Rub over
the butter and roast for 25-30min,
or until just cooked.
Step 3Meanwhile, make the sauce. Melt the
butter in a medium pan over medium
heat and cook the shallot for 5min,
until softened. Stir in the mustard and
fl our and cook for 1min. Remove from
heat and gradually mix in the stock
and cream. Return to heat and cook,
stirring, until thickened. Stir in the
Champagne/sparkling wine, increase
heat and bring to the boil.
Step 4Mix the chopped dill, 1/2 the caviar and
some seasoning into the sauce, then
spoon and spread on to a large
serving platter (see GH TIP). Carefully
lay the fi sh on top. Garnish with dill
and remaining caviar. Serve with
the remaining sauce.
GET AHEAD
Make sauce to end of step 3 and prepare trout for roasting up to 1 day ahead. Cover and chill fish and sauce separately. Complete recipe to serve, gently reheating sauce before finishing.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
