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Print this Recipe    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.

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