TIN FOIL TROUT WITH RED PEPPER NOODLES
I can't take full credit for this recipe, as it is the creation of TV chef Lorraine Pascale. Healthy and delicious, this recipe is a staple in my home and has been for years. This is how I like to make it.
INGREDIENTS
Serves 4
FOR THE TROUT
x4 trout fillets, skinless for preference
1 carrot, peeled, trimmed and cut into sticks
1 stick of celery, trimmed and cut into sticks
1 bunch of spring onions, trimmed and cut into sticks
1 red chilli, finely chopped
2 garlic cloves, finely chopped
1 thumb-sized piece of ginger, peeled and finely chopped
Bunch of fresh coriander, stems only
Light soy sauce, to taste
Sesame oil, to taste
1/2 lime
Freshly ground black pepper
FOR THE NOODLES
x4 dried egg noodle nests
Sesame oil
1 red pepper, sliced into strips
3tbsp light soy sauce
2tbsp dark soy sauce
1/2 lime
Freshly ground black pepper
METHOD
1
Preheat the oven to 190°C. Get four 30cm squares of tin foil ready.
2
On each square of tin foil, place a trout fillet. Divide the carrot, celery, spring onion, red chilli, garlic, ginger and coriander stems evenly amongst each piece of fish. Drizzle each piece of fish with some soy sauce and sesame oil, squeeze over some lime juice and season with some black pepper. Wrap each piece of fish into its foil parcel - I like to do this by folding the sides of the foil over and pinching them together, then pinching the sides so it looks like a bit like a Christmas cracker. Place onto a baking tray, then into the oven for 12 minutes exactly.
3
Meanwhile, prepare the noodles according to the packet instructions. Be sure to cook them for a minute less than stated, and after you drain them to rinse them in cold water to ensure they stop cooking.
Preheat some sesame oil in a large frying pan or wok over high heat. Once hot, add the red pepper and fry for about 30 seconds. Add the drained noodles and soy sauces. Toss everything together really well and cook for another minute. Remove from the heat, and squeeze over the juice of 1/2 lime and finish with a few twists of black pepper.
4
Serve!
Serving Suggestion
This dish is gorgeous served in its tin foil parcel, with the noodles on the side.
icheffedit Tip