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Trout with Creamy Tomato Sauce
Many Thanks Jo !
This recipe was supplied by Mrs Jo Burley
Ingredients 1 Large Trout (There are many Local Trout Fisheries in Kent and Sussex)
6 tablespoons Dry White Wine
14oz Tin Tomatoes
1 teaspoon of Tomato Puree
2 teaspoons chopped Parsley
a few Basil leaves
2 tablespoons double cream
Salt and Pepper to taste  

Equipment 1 Cooking Tray
1 Small Saucepan  

Method 1. Preheat the oven to 200C .
2. Wrap the trout in aluminium foil, and place in cooking tray
3. Place trout in the oven and cook for 15 minutes.
4. While cooking the trout. Place the tomatoes in a saucepan with the tomato puree and wine.
5. Bring to boil, and simmer for 5 minutes, until reduced slightly.
6. Reduce the heat, add the herbs, cream and salt and pepper, and gently stir.
7. Remove the fish from the oven, and cut into chunks.
8. Place on a plate, and pour onto the sauce.  

Serve with new potatoes or rice.
If rice, place fish on the rice, and pour the sauce over.

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