Thursday, 10 December 2009

Chambery trout

Again, another simple way of cooking fish, but one that keeps the fish very juicy.

- Grease a baking tray with butter or oil then add the trout.
- Pour over 150ml chambery, noilly prat or white wine.
- Loosely cover with foil, making sure the foil doesn't touch the fish, and cook for 2025 mins at 200C.

Worked a treat, although i'm not sure it needed 150ml chambery - i reckon 75-100ml would have done the same job as there was quite a lot left swilling around the bottom.

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