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TROUT WITH PEANUT SAUCE

I wanted to cook a special meal once for a friend's birthday. It was one of those milestone birthdays, so I wanted to do something a little out of the ordinary for a change, and after a search through my store-cupboard, this was the result.......and, it turned out delicious! Whenever I cook for this particular friend, she always now requests Jackie's Trout With Peanut Sauce!

For 2 people, you will need........

INGREDIENTS

A little peanut oil (if you can't get peanut oil, corn or olive oil is fine) 2 trout, washed, gutted and de-boned (as far as is possible) 2 tablespoons smooth peanut butter 1 rounded teaspoon cornflour 6 fluid oz. milk Half an ounce of butter 1 tablespoon unsalted peanuts A few lettuce leaves, shredded 2 spring onions, topped, tailed and very thinly sliced lengthways (so that they curl at the ends)

METHOD

Grease two sheets (each one large enough to completely envelope one whole trout) of tin foil, and wrap each trout separately. Wrap the foil fairly loosely around the trout and scrunch at the top so they fish is loosely, but completely sealed.

Place the foil pieces containing the fish onto a flat baking tray, and cook in a pre-heated oven (gas mark 5, electric 275) for 30 minutes.

Meanwhile, put the cornflour and butter together in a small saucepan. Heat gently, stirring continuously until all the cornflour is well blended into the butter. Stir in the peanut butter and blend thoroughly. Slowly and gradually add the milk, a little at a time, stirring vigorously. Bring to the boil, stirring continuously, then lower the heat and cook for about 3 minutes. The result should be a fairly thick sauce - approximately the consistency of pouring custard.

Arrange the lettuce leaves on two plates. When cooked, remove the trout from the oven and serve laid across the lettuce leaves, with the hot peanut sauce poured over.

Decorate with the spring onions, and sprinkle the peanuts over the top.

Mmmmmmmmmmmm! Serve with green salad or steamed green vegetables, and boiled new potatoes.

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