Recipe: Engeleni skottel trout
What's Cooking is back exploring the tastes of the Midlands. This week we are cooking fresh trout on a skottel from Engeleni Lodge. It's quick and easy - and remarkably tasty. Watch the video guide here.
This recipe is as it appears in our new cookbook, East Coast Tables: The Inland Edition. It's available at any good bookshop.
You will need:
4 trout
Handful fresh green herbs, chopped
4 lemons, sliced
Salt and pepper
1/2 cup flour for coating
2 eggs, beaten
2 cups oven-dried breadcrumbs
Butter and oil to deep fry
Sauce
250g creme fraiche
1/2 cup each fresh dill/fennel, chives
1 Tbsp capers
Lemon juice
Creamed horseradish
Ground peper, salt
2 lemons, quartered
Fennel/dill fronds
Method:
Stuff trout generously with herbs and lemon slices, season lightly. Coat with flour, egg, breadcrumbs. Put into fridge for 20 mins to firm. Meantime, whip creme fraiche lightly. Chop dill/fennel, chives, add. Mix in capers, lemon jice, horseradish to taste. Season. Heat skottel, add butter, olive oil. When foaming add trout. Cook gently for six to eight mins on each side until golden brown and crispy. Serve on fennel or dill fronds, with lemon wedges, and a generous spoon of sauce.