Trout baked in newspaper with mustard mash and parsley liquor

For a rich fish dish try Mike Robinson's baked trout, served with creamy mash and a buttery parsley sauce
By Mike Robinson
Trout baked in newspaper with mustard mash and parsley liquor
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium

Ingredients

Main

  • 1 trout, gutted, head on
  • 2 bay leaves
  • 1 lemons, sliced
  • 25 g butter, roughly chopped
  • 1 pinches black pepper

For the mustard mash:

  • 500 g King Edward potatoes, peeled and chopped
  • 1 pinches black pepper
  • 1 tbsp wholegrain mustard
  • 50 g butter
  • 50 ml double cream
  • 2 tbsp flat leaf parsley, chopped

For the parsley liquor:

  • 200 g butter, cut into 1cm cubes
  • 2 shallots, finely chopped
  • 50 ml dry white wine
  • 1 lemons, juice and grated zest
  • 1 tbsp flat leaf parsley, chopped
  • 1 pinches black pepper

Method

1. Preheat the oven to 180ÂșC/gas 4.


2. Soak two sheets of newspapers thoroughly in water. Lay the trout on one side of the sheet, and stuff it with the bay leaves, lemon slices, and the butter.


3. Season the trout well with salt and freshly ground pepper, and wrap it up in the newspaper. Place it in a baking tray.


4. Bake the trout for 30 minutes.


5. Meanwhile, make the mustard mash. Boil the potatoes in a pan of salted water until tender; drain.


6. Mash the potatoes thoroughly with the mustard, butter, cream and parsley. Season with salt and freshly ground pepper.


7. Make the parsley liquor sauce by heating a little of the butter in a heavy-based saucepan. Add in the shallots and cook gently until softened.


8. Add the wine, lemon juice and zest. Reduce by two-thirds, and turn the heat right down.


9. Add the butter piece by piece, whisking well, until the sauce emulsifies into a beautiful thick, glossy concoction. Add the parsley and season to taste with salt and freshly ground pepper.


10. Take the trout out from the oven and cut open the parcel. The skin should stick to the paper, leaving the perfectly cooked fillets behind.


11. Lay a fillet on a pile of mash, making 2 servings in all, and spoon over the parsley liquor.

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