Saturday, 15 December 2012

Attempt #29: Baked Fish with Crème Fraîche and horseradish sauce

The original recipe from Jamie Oliver was for baked trout but trout is not so readily available in KL, I decided to replace it with Garoupa fish.

As the recipe involves only marinating and seasoning of the fish with salt, black pepper and optional of thyme & lemon, it is utmost important that the fish must be fresh. What you will get from this recipe is an easy, healthy and you get to appreciate the fish authentic flavour.

The result:

The horseradish and Crème Fraîche sauce compliments the fish really well as it will provide that strong salty, spicy and sour-ish flavour to the fish.

The recipe (serves 4):

·         Olive oil

·         Salt and freshly ground black pepper

·         4 whole trout, approximately 14oz-1lb each, gutted and scaled

For the Crème Fraîche & Horseradish cream

·         I heaped tablespoon grated fresh horseradish

·         9oz Crème Fraîche (about 1 generoud cup)

·         Juice of 1lemon


·         A little fresh thyme, leaves picked from stems

·         1 lemon, sliced

 The Method:
Preheat the oven to 475F. 
Pat the fish dry, then with a sharp knife slash each fish at an angle on both sides – this will allow the heat and seasoning to penetrate. Rub with Olive Oil and seasoning.  For extra flavour, you can stuff the fish with fragrant herbs such as thyme and the lemon slices. Cook for around 12-15 minutes until crisp and golden.

While the fish is being cooked in the oven, make your sauce. Fresh horseradish, which you should peel and grate, is nicer, but you can also use the creamed horseradish bought in jars. Mix the horseradish in a bowl with the Crème Fraîche and season well. Squeeze over some lemon juice to taste.
Serve the fish with a good lob of the Crème Fraîche sauce. Goes nice with beer.

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