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Sea Trout with Peas
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A steamer is excellent for cooking fish. If, however, you don’t possess the correct paraphernalia, you can place the fish in a lightly oiled roasting tray with the merest drop of water, seal securely with foil to create the requisite steamy cooking environment, and bake for about 10 minutes in an oven preheated to 180 degrees C/gas 4. You can use salmon here as an alternative to sea trout. The trencherman with palate will add a large knob of butter to the peas just before serving.
Steamed fish is fairly delicate, but with the added bacon, this dish can take a zesty sauvignon blanc. Rabbit Row Sauvignon Blanc 2008 Marlborough, New Zealand. Bin 397235.
Typical values per serving:
This recipe was first published in June 2002.