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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cranberry juice, raspberries and peach slices in a small saucepan, bring to the boil and then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until mixture is reduced by about half. | 2. Allow to cool slightly and then transfer to a blender or food processor and process or blend until smooth. | 3. Strain through a sieve, discarding the solids. | 4. Whisk the olive and walnut oils, lemon juice, salt and white pepper into the puréed fruit. | 5. Allow the sauce to stand at room temperature while you cook the fish. | 6. Preheat the broiler. | 7. Brush the fish with olive oil and place in a foil-lined broiler pan. | 8. Broil for 10-15 minutes, turning once, or until the fish is cooked. | 9. To serve, transfer the fillets to a warmed serving platter, drizzle with a little of the fruit sauce, and transfer the remaining sauce to a sauceboat to pass round. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry juice	8	fluid		-	-	-	-
raspberry	3	ounces		44.2252	10.1548	1.0206	0.5528
peach	1		halved stoned sliced	60.06	14.6916	1.4014	0.385
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
walnut oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
salt				-	-	-	-
trout fillet	4			1613.8703	0.0	359.0408	9.0667
olive oil				119.34	0.0	0.0	13.5
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.