- 1 x Trout (600g)
- 1 bunch of spring onion
- 1 sprig of thyme
- 3 bay leaves
- A dash of olive oil
- Sea salt
- 20g salted butter
- 1 glass of Jura yellow wine or white wine
- 1 lemon
Season the cavity of the fish with salt and pepper, then sprinkle with the thyme, bay leaves and 1/2 a sliced lemon.
Place the spring onions, halved lengthways, at the bottom of a Le Creuset TNS Oval Fish Pan with the fish. Sprinkle with olive oil and the juice of 1/2 a lemon. Bake at 230°C for 15 minutes, and then deglaze with the glass of wine.
Finish the last ten minutes of cooking by basting the fish regularly. Collect the cooking juices, and then gradually whisk in the salted butter to emulsify. Carefully lift the fish onto a platter, and serve with the emulsion.