Set the Table. Serve the Food. Enjoy the Moment

Create a one-tray recipe with Amanda Cordony’s delicious baked trout recipe, because entertaining is better when kept simple.

BAKED TROUT WITH WASABI CREME FRAICHE

Serves 4.
Prep time: 10 minutes.
Cook time: 20 minutes.

INGREDIENTS

Trout:

• 700-800 g side of trout, skin on and pin-boned
• ½ lemon, juiced
• 1 tablespoon mirin
• 1 tablespoon panko breadcrumbs

Wasabi crème fraîche:

• 200 ml crème fraîche
• 2 teaspoons wasabi paste, or to taste
• Sea salt flakes and freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil

To serve:

• 5 shallots, thinly sliced
• 1 tablespoon fried garlic crumbs
• ½ lemon zest, finely grated  
• micro herbs

METHOD

1. Preheat the oven to 180°C fan-forced. Line a baking tray with baking paper.
2. Place the trout, skin-side down, on the prepared tray. Drizzle the lemon juice and mirin over the flesh, then scatter evenly with the panko breadcrumbs.
3. Bake for 20-25 minutes, or until the trout is just cooked through and flakes easily.
4. Meanwhile, combine the crème fraîche and wasabi paste in a small bowl. Season with sea salt flakes and pepper, then stir through the olive oil.
5. To serve, spoon one-third of the wasabi crème fraîche over the trout. Scatter with the shallots, fried garlic crumbs and lemon zest. Serve immediately with the remaining wasabi crème fraîche alongside.

Shop 1815 Bright tableware as styled by Amanda Cordony

1815 Bright Serving Tray