Baked Pomegranate-glazed Trout
This bejewelled trout is glazed in an orange and pomegranate sauce and served with chive crème fraîche to make an elegant dish for the festive season.
Introduction
Festive fish. Jewel-like pomegranates set the scene for a perfect match for your Christmas table. This one-pan dish is so easy to prepare and cook, and can be prepared in advance, then simply cooked without much thought.
Ingredients
| 1 tablespoon | olive oil |
| 1 kg (900 g) | side of trout, skin on, pin boned |
| dill fronds, to garnish | |
| sea salt and freshly ground black pepper | |
| For the glaze | |
|---|---|
| Zest and juice of 2 | clementines |
| Zest and juice of 2 | oranges |
| 100 g (3½ oz) | pomegranate seeds |
| 2 tablespoons | pomegranate molasses |
| 1 tablespoon | orange blossom honey |
| 1 | garlic clove, grated |
| 2 tbsp | olive oil |
| For the chive crème fraîche | |
| 500 g (1 lb 2 oz/2 cups) | crème fraîche |
| 4 tablespoons | finely chopped chives |
| 1 tablespoon | lemon juice |
| sea salt and freshly ground black pepper |
Method
Preheat the oven to 200°C fan/220°C/425°F/gas 7. Line a baking tray (pan) with baking parchment and brush it with
olive oil.
Place the trout on the prepared tray, skin-side down. Season with salt and pepper.
To make the glaze, combine the citrus zests and juices in a bowl and add the pomegranate seeds, pomegranate molasses, honey, garlic and olive oil. Stir together, then pour over the trout.
Arrange the dill fronds around the trout, then bake in the oven for 25–30 minutes. Remove from the oven and allow to rest for 5–10 minutes.
Make the chive crème fraîche by mixing all the ingredients together in a bowl and seasoning with plenty of salt and pepper.
Carefully transfer the trout to a large serving dish and serve garnished with watercress, with the chive crème fraîche on the side
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