2016 11 08 11.06.47

Trout Stag's Breath

Ingredients

4 rainbow trout cleaned but with the heads left on
60g soft butter
1 level teaspoon dried oregano
140ml natural yoghurt
140ml double cream
1 tablespoon Stag's Breath
Salt and pepper

Method

Wash and thoroughly dry the fish. Spread an ovenproof dish with half the butter. Put the fish in the dish and spread them with the rest of the butter. Sprinkle over the oregano. Mix the yoghurt, cream and the Stag's Breath together then season the mixture before pouring it over the trout. Bake the fish, uncovered, at Gas 4/350 F/180 C for 20 minutes. Garnish with lemon twists before serving.

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angel

beesmall

Meikles of Scotland Ltd, Station Road, Newtonmore, Highland Region, PH20 1AR.

t: 01540 673733 | e: information@stagsbreath.co.uk | VAT no. 481 6241 48