Fish: Trout Plum Sauce by Recipe Cottage

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	Trout Plum Sauce

		Rainbow Trout with Spicy Plum Sauce Serves 4 4 rainbow trout steaks (about 6oz each) 1 teasp paprika 1 teasp olive oil 4 fresh bay leaves 4 cloves garlic 1 dessert apple, cored and cubed 1 inch section fresh ginger, finely shredded 1 large Spanish onion, chopped 8 oz Victoria plums, halved and stoned 1 teasp five spice powder 1/4 pint apple juice 1 teasp dark soy sauce 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 18-20 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 10-12 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.