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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We don't catch any trout here, in case you're interested. But we do eat them. Ingredients:
8 fluid ounces cranberry juice |
3 ounces fresh raspberries or 3 ounces frozen raspberries |
1 peach, halved,stoned and sliced |
1 tablespoon olive oil |
1 tablespoon walnut oil |
2 tablespoons lemon juice |
salt |
4 trout fillets |
extra olive oil |
white pepper |
Directions:
1. Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil and then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half.
2. Allow to cool slightly and then transfer to a blender or food processor and process or blend until smooth.
3. Strain through a sieve, discarding the solids.
4. Whisk the olive and walnut oils, lemon juice, salt and white pepper into the puréed fruit.
5. Allow the sauce to stand at room temperature while you cook the fish.
6. Preheat the broiler.
7. Brush the fish with olive oil and place in a foil-lined broiler pan.
8. Broil for 10-15 minutes, turning once, or until the fish is cooked.
9. To serve, transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, and transfer the remaining sauce to a sauceboat to pass round.
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