parsley prawn and caperIngredients :
- Trout fillets
- Chopped parsley
- salt and pepper
For the sauce :
- 30g goats butter
- clove of garlic (crushed)
- 100ml milk
- 50g grated parmesan cheese
- chopped parsley
- a handful of cooked prawns
- 6 capers
Method :
Coat the trout in olive oil and season, scatter with chopped parsley and wrap in foil. Cook the trout for 15 mins in a pre-heated moderate over (180 degrees C).
For the sauce melt the butter with the crushed garlic in a saucepan. When melted stir in the flour and cook out for 30 seconds. Gradually add the milk, stirring continuously with a wooden spoon. Add the capers and when boiled and thickened add the parmesan and the chopped parsley. At the last minute add the prawns
Pour over the fish to serve.
I served this with a spinach and rocket salad and some slow roasted peppers and mushrooms
Posts
