Place 25g(1oz)
butter in bowl & microwave for 30 seconds to melt. Add 1 small
chopped onion, cover & microwave for 2 mins. Stir in a handful
of chopped mushrooms, cover & microwave 1 min. Stir in fresh
breadcrumbs made from 2 slices bread (6 tbsp approx), 2 tbsp chopped
fresh parsley or dried, salt & pepper. Bind together by adding 1
beaten egg.
Place one trout
fillet into a shallow dish & a good layer of the above mixture,
then another trout fillet on top of this (serves 2 people). Cover &
cook for 5 mins, turn the dish & cook 4 mins. Leave to stand
covered whilst preparing orange butter sauce:
In jug melt
25g(1oz) butter & a pinch of castor sugar by microwaving 1 min.
Add 3 tbsp of tinned mandarin oranges or 1 orange thinly sliced, 8
tbsp orange juice & 1.5tbsp lemon juice then microwave 2 mins.
Spoon over trout & serve with fresh dill or parsley.
I serve with
curly kale & tinned new potatoes:
whilst fish is
cooking by using a steaming dish on top place a handful of curly kale
in steaming bowl, arrange tinned new potatoes on top of kale in the
middle; then cover the potatoes with more kale.