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Ocean Trout: Ocean Trout with Baby Vegetables

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OCEAN TROUT WITH BABY VEGETABLES

Ingredients:  (Serves 4)
4 portions Ocean Trout (approx. 150g each)
8 baby beetroot
20 baby carrots
2 small zucchini, sliced
8 baby new potatoes, halved
4 baby onions
TARRAGON LEMON SAUCE:
20g butter or margaine
1 clove garlic, crushed
1 small onion, chopped
1 tbsp plain flour
3/4 cup low-fat milk
1 tbsp fresh tarrgon
1 tsp grated lemon rich
1 tbsp lemon juice
Method:
To make the sauce, heat butter in pann, add garlic and onion, cook stirring until onion is soft.  Add flour, cook stirring, until bubbling.  Remove from heat, gradually stir in milk.  Stir over heat until mixture boils and thickens.  Stir in tarragon, lemon rind and juice.
Boil, steam or microwave unpeeled beetroot until just tender, drain.  Cool 5 minutes; peel beetroot.  Boil, steam or microwave remaining vegetables separately until tender.
Place fish in baking tray - bake in oven for about 20 minutes or until just tender.  Peel skin away from fish.
Serve fish with vegetables and tarragon lemon sauce.