Recipe - Rainbow Trout With Spicy Plum Sauce

4 Rainbow trout steaks (about
6oz each)
1 teaspoon Paprika
1 teaspoon Olive oil
4 Fresh bay leaves
4 Cloves garlic
1 Dessert apple; cored and
cubed
1 sl (1inch) fresh ginger;
finely shredded
1 lg Spanish onion; chopped
8 ounce Victoria plums; halved and
stoned
1 teaspoon Five spice powder
One fourth pt Apple juice
1 teaspoon Dark soy sauce

From: Jane Sales Jane.Sales@isltd.insignia.com

Date: Mon, 28 Mar 94 09:24:25 GMT

Source: Tesco Free Handout Line a baking dish with some lightly oiled foil.
Rub both sides of the fish with paprika, then set each piece on some frash
bay on the foil. In a large frying pan, saute the garlic, apple, ginger
and onion in the oil for 5 minutes. Put a little into the central cavity of
each trout steak. Bake the fish towards the top of an oven preheated to
200 C (400F, gas mark 6) for about 1820 minutes, uncovered. Add the plums,
5 spice powder, apple juice and soy sauce to the frying pan. Cook over
medium heat, uncovered, for 5 minutes, then covered for 1012 minutes more
while the fish cooks, then puree in a blender to a sauce. Serve the fish
with some hot sauce poured over around it and the remainder in a sauce boat
on the table. Serve with parsleyed brown rice and cucumber salad.

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