Salmon or Sea Trout with Redcurrants

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 6 pieces of centre-cut fillet of sea trout or salmon, 5 oz / 140 g each


Skin the fish, and remove any fine bones with a pair of tweezers. Mix together the leek, cucumber, parsley and carrot. Place the vegetables in a baking dish, and sprinkle with salt and chopped mint. Scatter over the redcurrants, and add enough wine to cover about three-quarters of the vegetables. Place the fish on top, dot with butter, cover with foil, and bake