Braised Trout With Mint, Parsley And Caper Sauce

I came accross this recipe in work last week. I was in Sainsbury's a

few weeks ago and saw Rainbow Trout on sale and thought it

would make a good meal. And lo, when one day I wandered into

the Finance office, I saw Rick Stein's Seafood Lovers' Guide with

the above recipe. Last night I recreated it and it went down a

storm. So, here's the recipe:


[Serves 4]

Ingredients:

4 Rainbow Trout
50ml Dry White Wine
50ml Water
50g Butter
1/2 tbsp Mint Leaves
Bunch of Chives
1 1/2 tbsp parsley
1 1/2 tbsp capers
3 Anchovy Fillets
1 Garlic Clove
1/2 tbsp Dijon Mustard
1/2 tabsp Fresh Lemon Juice
1 tsp Plain Flour
Salt/Pepper

Method:

Pre-heat oven to 200C. Season trout inside and out. Place in baking dish and pour over water and wine. Cover with foil and bake for 25 minutes. Meanwhile, slice and dice finely the mint, parsley. capers, anchovy fillets and garlic into a bowl with the mustard and lemon juice. Beat the remaining butter and mix it with the flour in another bowl. Remove trout from oven and pour off the liquid into a small pan with the flour paste. After thickened, stir in the herb mixture and serve!