It is official. This month I am living my life like Jane Fonda. When my friend Sanja gave me this book,
I vowed to spend a month eating and exercising like Jane. That month is now here. I am fully prepared
and have pledged on social media to recreate this photo in the Silver Screen Suppers kitchen if I actually lose any weight…
Watch this space.
The first proper meal I made from Jane’s book was really, really good so I decided to make the main element – the trout – the recipe of the month. What I really like about Jane’s book is that she gives menu suggestions, and I LOVE THIS, as I am generally very lazy about accompaniments and usually go for potatoes and broccoli with every meal. This time though, I followed Jane’s suggestion and had the trout with her Spicy Rice Pilaff and a dinky tomato salad. It was a really fab dinner, the hazlenut and shallot sauce is really delicious.
Here’s a pic of Jane especially for my friend Michael McMahon who has admitted having a BIG CRUSH on Jane. No wonder. She’s gorgeous.
By the time you read the next Jane Fonda related post, I hope to have followed Jane’s workout at least once.
I don’t expect I will be “going for the burn” as I haven’t done any aerobic type exercise for around 20 years, plus I don’t want to annoy my downstairs neighbours by jumping up and down too much. That’s my excuse anyhow…
Now, where are my leg warmers?
- 75g cornmeal
- 75g wholemeal breadcrumbs
- 10g flat leaf parsley, chopped
- 1 tablespoon finely grated lemon rind
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, very finely chopped
- 250ml buttermilk
- 4 rainbow trout fillets, about 125g each
- 1 tablespoon hazelnut oil
- 2 small shallots, chopped
- 30g hazelnuts, chopped
- 60ml vegetable stock
- 2 tablespoons lemon juice
- 1/2 lemon, cut into 4 wedges
- 4 fresh flat-leaf parsley sprigs
- Preheat oven to 200 degrees C / 400 degrees F / Gas 6. Coat a shallow non-metallic dish with non-stick cooking spray.
- In a large shallow dish, combine the cornmeal, breadcrumbs, chopped parsley, lemon rind, pepper and half of the garlic.
- Pour the buttermilk into another shallow dish. Add the trout and turn to coat both sides. Remove the fish from the buttermilk and place into the cornmeal mixture. Turn to coat both sides, pressing the mixture into the fish.
- Place the fish into the prepared dish and bake, uncovered, until it just separates when pressed with a fork, about 20 minutes.
- To make the sauce, in a medium non-stick frying pan over a medium heat, heat the oil. Add the shallots and the remaining garlic and saute for 2 minutes. Add the hazelnuts and saute for 2 minutes more. Add the stock and lemon juice and simmer for 5 minutes.
- To serve, divide amongst 4 individual plates. Top each with an equal amount of the sauce, a lemon wedge and a parsley sprig.