Salmon or Sea Trout with Redcurrants

Name: Salmon or Sea Trout with Redcurrants
Yield: Serves 6
Ingredients: 6 pieces of centre-cut fillet of sea trout or salmon, 5 oz / 140 g each; sprigs of mint, to garnish; 1 oz / 30 g unsalted butter; dry white wine; 5 oz / 140 g redcurrants, stripped from their stalks; 1–2 tbsp chopped mint; 3 small carrots, peeled and shredded; salt; 1 oz / 30 g parsley, finely chopped; ½ cucumber, finely chopped; 1 leek, trimmed and finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

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

Fish course
Pescatarian
Gluten-free

Method

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