Better late than never. Here was my main course concept for Paddies Day. I wanted to make food the same colours as the Irish flag. Green, white and gold. Gold, pah, it’s is just a fancy way of saying orange.
I think we can all agree it is a pretty lame concept and move on without dwelling on it further.
So here are all the ingredients lined up, except for the cream. I forgot to put the cream in for the picture. I’m sure you can visualise it.
- 2 fillets of trout, I think that you would normally serve a fillet per person but they were really big so we had half each.
- a lemon
- some garlic
- olive oil
- flat leaf parsley
For the potatoes
- 2 medium potatoes per person,
- some butter
- salt and pepper to season
For the green beans
- green beans, a handful per person
- 2 cloves of garlic
- knob of butter
To prepare the trout:
Tear 2 long strips of tin foil and drizzle a little olive oil on the foil to prevent the fish from sticking to it. You can also create a little herb bed of dill and flat leaf parsley here.
Place the trout, skin side down on the tin foil. Grate the rind of a lemon over the fish. Add some butter, dill and flat leaf parsley and squeeze some of the lemon juice over the fish. I also chopped up the remains of the lemon into quarters and added them to the fish while it was cooking.
Create a tin foil parcel for the fish,fold all the edges in so it cooks in the butter and lemon juice.
I put it in a preheated oven (190 degrees celcius) for about 10 mins and it came out all lovely and moist and flaky.
I served with green beans sauted in garlic and butter and a lovely creamy mash with chives and it was a lovely Tuesday before St Patrick’s Day Meal. Once again, like all thinks buttery it didn’t photograph that well but tasted great.
One of my friends, an Irish woman who lived in melbourne for years is requesting a recipe for Damper. Could you oblige Megan?