Potted Fish – a delicious recipe with trout, white wine, lemon, bay leaf, peppercorns, butter. Easy to follow and perfect for any occasion.
Serves 4
Seafood
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1
Put the fish into a large shallow pan or roasting tin with the wine lemon wedge bay leaf and peppercorns.
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2
Barely cover with cold water.
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3
Cover the pan with a lid or foil.
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4
Bring to the boil then simmer for 5 minutes.
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5
Turn off the heat and leave until completely cold.
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6
Remove the skin and bones then flake the flesh.
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7
Pound or process the flesh with twothirds of the butter.
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8
Season well with salt pepper cayenne nutmeg and lemon juice.
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9
Spoon into a dish and level the surface.
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10
Melt the remaining butter and pour over the fish to form a seal.
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11
Cool then chill overnight to allow the flavours to develop. (At this point the mixture can be covered and frozen for up to 2 months.)
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12
Use the potted fish at room temperature to make sandwiches with mustard and cress or serve as a first course or supper dish with hot toast and salad.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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