roast trout with clementine, ginger, spring onion and herbs

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Roast trout with clementine, ginger, spring onion and herbs

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Fancy an alternative to all those heavy Christmas mains? Try this spectacular whole roast trout recipe from chef Jude Kerema, served with a crisp and bright winter salad.

Ingredients

50ml rapeseed oil

1 ChalkStream Gleamer trout, 2.2-2.5kg (see ‘before you start’)

8cm piece ginger, finely sliced

2 lemongrass stalks, bruised with the back of a knife and halved lengthways

4 spring onions, halved lengthways

4 garlic cloves, bashed but unpeeled

30g bunch coriander, a few sprigs reserved to garnish

5 mint sprigs

3 clementines, 2 sliced into rounds and 1 halved

6 lime leaves, finely sliced

2 tsp toasted sesame oil

50ml shaoxing wine

Directions

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Ingredients

Roast trout with clementine, ginger, spring onion and herbs

Ingredients

Directions

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