Stuffed Baked Trout
A few weeks ago we had stuffed trout for tea. I thought I might type up the recipe before I forgot!
Stuffed Baked Trout (2)
2 trout (each ~250g)
30g butter
1 small onion/shallot, finely diced
½ clove garlic, finely chopped
1 cup fresh breadcrumbs
½ tbsp parsley, finely chopped
½ tbsp sage, finely chopped (I didn't have any, so I used rosemary instead)
rind of ½ an orange, finely grated
½ tsp no-egg (& 1 tbsp water) (for "normal" people, this is half an egg, which is a bit tricky. The original recipe was for 4 though, so that used a whole egg. I guess you could probably still use a whole egg & I'm sure it would be ok)
salt & pepper to taste
juice of ½ a lemon
3/8 cup of white wine
Preheat oven to 180C. Melt butter in small saucepan, add onion & garlic, & cook gently for 5mins until softened but not browned. Mix in a bowl with breadcrumbs, parley, sage, orange rind, no-egg, salt & pepper. Stuff this mixture into the fish, then seal in some way (string, skewers) (I tied string around mine. Note that I also found this was too much mixture for the trout I had). Put in an oiled baking dish & pour over the lemon juice & white wine, then sprinkle with salt & pepper. Bake uncovered for ~30 mins, basting with the lemon juice/white wine every 10 mins. Keep the fish warm while you strain the liquid into a saucepan & boil until reduced by half. Serve over the fish with lemon wedges & chopped parsley.
Yum! A really tasty way to have trout (but then, trout is almost always super-tasty...)
Stuffed Baked Trout (2)
2 trout (each ~250g)
30g butter
1 small onion/shallot, finely diced
½ clove garlic, finely chopped
1 cup fresh breadcrumbs
½ tbsp parsley, finely chopped
½ tbsp sage, finely chopped (I didn't have any, so I used rosemary instead)
rind of ½ an orange, finely grated
½ tsp no-egg (& 1 tbsp water) (for "normal" people, this is half an egg, which is a bit tricky. The original recipe was for 4 though, so that used a whole egg. I guess you could probably still use a whole egg & I'm sure it would be ok)
salt & pepper to taste
juice of ½ a lemon
3/8 cup of white wine
Preheat oven to 180C. Melt butter in small saucepan, add onion & garlic, & cook gently for 5mins until softened but not browned. Mix in a bowl with breadcrumbs, parley, sage, orange rind, no-egg, salt & pepper. Stuff this mixture into the fish, then seal in some way (string, skewers) (I tied string around mine. Note that I also found this was too much mixture for the trout I had). Put in an oiled baking dish & pour over the lemon juice & white wine, then sprinkle with salt & pepper. Bake uncovered for ~30 mins, basting with the lemon juice/white wine every 10 mins. Keep the fish warm while you strain the liquid into a saucepan & boil until reduced by half. Serve over the fish with lemon wedges & chopped parsley.
Yum! A really tasty way to have trout (but then, trout is almost always super-tasty...)