Horseradish is a classic accompaniment to trout and certainly complements it beautifully. Serve this dish as a summer
A simple dish from Italy of grilled trout, Trote Sulla Brace is served with stuffed tomatoes. ?v< lunch, with thinly-sliced brown bread and unsalted butter, and a green salad.
4 medium-sized trout, cleaned and with the eyes removed
16 fl. oz. Court Bouillon, hot
8 parsley sprigs
2 tablespoons grated horseradish
4 fl. oz. double cream
2 tablespoons sour cream
1 teaspoon grated lemon rind, blanched
1 teaspoon lemon juice
½ teaspoon cayenne pepper
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the trout in a large ovenproof casserole and pour over the court bouillon. Place the casserole in the oven and bake for 15 to 20 minutes or until the fish flesh flakes easily when tested with a fork. Remove the casserole from the oven .and set aside. Allow the fish to cool completely in the liquid.
Transfer the fish to a wooden board and discard the court bouillon. Using a sharp knife, remove and discard the skin from the fish, taking care not to break up the flesh. Arrange the fish on a large serving dish and garnish with the parsley.
In a small serving bowl, using a wire whisk or rotary beater, beat together the horseradish, double cream, sour cream, lemon rind, lemon juice and cayenne until the mixture has thickened slightly. Serve the horseradish mixture with the trout.