Recipe of the day called “the fishing bag”

Marion salmon fishing at Tweedswood

Marion, our award winning cook and serious fly fisher woman has sent over a recipe for May. When I last spoke with her she was casting a line for salmon
Fishing Bag : with Trout Fillet, savoury mushrooms and green vegetable
4 portions
Oven 230C/Gas5/450F
4 x 150g Trout fillets, skin on
60g softened butter mixed with fresh herbs especially fennel, parsley and chives
Seasoning of black pepper and salt
4 x 30cm squares of kitchen foil greased
Savoury Mushrooms
450g of cups, wild or mixed mushrooms, wiped clean with damp cloth, roughly chopped
1 large onion 250g approx after peeling, then chop finely
50g butter  plus 2 tablespoons olive oil
2 garlic cloves peeled, crushed and chopped
1 teaspoon fennel seeds toasted in a dry pan or a large handful fresh fronds chopped
1 glass of white wine or small glass sweet Sherry or Madeira
2 tablespoons chopped broad leaf parsley or curled if not available
Black pepper and salt to taste
To add to the bag, green vegetable: frozen peas, finely chopped white of leek, baby spinach, asparagus, broccoli florets, or  sugar snap peas but blanch for 1 minute before adding to the bag.

Marion with Chatton Team captain catching trout

First prepare the savoury mushrooms.
If using fennel seeds dry fry gently in a pan until lightly toasted, add
Butter and oil to the pan which should be large enough to contain the mushrooms
Soften the onion in the oil mix, cover until softened then add the garlic but do not allow to brown
Add the mushrooms and cook until exuding juice, remove pan lid, increase heat and stir mushroom mix until light golden.
Deglaze the pan with the wine
Cool slightly then stir in the seasoning and chopped herbs.
Cool until ready to make the bags up for final cooking
To prepare the Fishing Bags
Place the Trout topped with herb butter onto the prepared foil, leaving enough foil to fold over the fish  if fillets are thin then skin and fold tail end under. 
Add a portion of prepared mushrooms, next to the fillet then a portion of green vegetable. Add any additional seasoning. Fold the foil over the mix and turn in the edges to form a bag, finishing with a half plate shaped  bag.  
Bake on a low fired BBQ this is the best for flavour, or in a hot oven for 10 to 15 minutes
To serve cut a cross in the bag, place on a plate serve with crusty bread or new potatoes, crisp salad.  Wine choice: Green Portuguese , young Sicilian white or Enate Rosado Spain, a wine drinkers Rosé!
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