Name: Trout with Ginger Butter
Yield: serves 6
Ingredients: 1½–2 tablespoons fresh ginger, grated; 1½–2 tablespoons dry vermouth; salt and freshly ground pepper; 1 tablespoon finely chopped spring onion (scallion) or shallot; 85 g unsalted butter; 6 fresh pink rainbow trout; olive oil for brushing; whole chives and chive flowers if available

Preparation info

serves
6

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

This fresh ginger butter is also very good with other grilled fish such as salmon, sea bass or grey sea mullet.

Ingredients

6 fresh pink rainbow trout
salt and freshly ground pepper
olive oil for brushing

Method

First make the ginger butter. Melt 15 g butter and sweat the spring onion or shallot for a few minutes over a gentle heat until it is almost soft. Add the vermouth and cook until it has all been absorbed. Scrape this mixture into a bowl of a food processor and add the grated ginger. Whizz for a few

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Trout with Ginger Butter

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of