Thursday, January 24, 2013

Whole Salmon Trout with Ginger, Lemon & Dill







It’s easy to find farmed rainbow trout these days. They’re usually boned and 'butterflied' — opened up, with the halves still attached. Low fat, easy and delicious, they can be simply baked in foil packets with chopped ginger, lemon and fresh dill and served with the savoury juice that accumulates inside the pouches as they bake. Served with a simple green salad, this is an easy, light and low fat dinner anytime of the year.



Whole Salmon Trout with Ginger, Lemon & Dill
Serves 2

2 tbsp canola oil
2 small rainbow trout, cleaned and scaled
Salt and freshly ground pepper
1 lemon, sliced
1 bunch dill
1-inch piece ginger, thinly sliced
4 tbsp Japanese Sake


Preheat the oven to 425°F. Cut two sheets of aluminum foil that are three inches longer than your fish. Oil one side of the foil with oil and place a trout, skin side down, on each square. Season both sides with salt and pepper, and open them out flat. Place some ginger, dill and lemon slices down the middle of each, drizzle some sake over top and fold the two sides together. Drizzle 1/2 teaspoon of oil over each fish.

Making sure that the trout are in the middle of each square, fold up the foil loosely, grabbing at the edges and crimping together tightly to make a packet. Place on a baking sheet, and bake for 25 minutes, or until the flesh is opaque and can be pulled apart easily when tested with a fork.

Using a large spatula, gently remove the fish from the foil packet and serve on a warmed dinner plate. Sprinkle with fresh dill and pour some juices over top.