Rainbow trout goujons & squid rings with
ouzo onions & peppers & roast veg
We have cooked a whole before but never filleted a fish. So we bought a lovely
Rainbow Trout which we both had a go at filleting. There were
a few bones left which we just picked out with a pair of tweezers.
We then cut the fillets into strips and dusted them in seasoned
flour, beaten egg and then breadcrumbs.
  
We prepared and cut two small squids into rings and coated them
in seasoned flour, beaten egg and then breadcrumbs. Meanwhile
we sweated off a thinly sliced onion, some red, green and yellow
pepper in a little oil and slowly added ouzo until it was lovely
and glossy.
  
We also had a selection of vegetables roasting in the oven (parsnip,
carrot, swede, mushrooms and some peppers). We just seasoned them
well, coated them in oil and a touch of parmesan cheese and let
them slowly roast.
We then shallow fried the goujons and calamari rings for just
a couple of minutes in hot sunflower oil before draining them
on kitchen paper. We served them with the ouzo onions and peppers
and roasted vegetables.
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