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Baked Trout With Orange
Serves 4
- 4 12- to 14-oz (375- to 425-g) trout, cleaned
- 4 large thyme sprigs
- 4 large parsley sprigs
- 1/4lb (125 g) mushrooms, sliced
- 2 shallots, chopped
- 1/4 cup (60 ml) white vinegar
- grated zestand juice of 1 orange
- salt and black pepper
- orange slices and thyme sprigs to garnish
STEPS :
- With a knife, make 2 diagonal cuts in the flesh on both sides of each trout.
- Strip the thyme and parsley leaves from their stalks. In a bowl, combine the mushrooms,
shallots, white vinegar, orange zest and juice, thyme and parsley leaves, and salt
and pepper to taste.
- Reserve one-quarter of the mushroom and herb mixture to spoon over the stuffed trout.
- Stuff the trout with the remaining mushroom and herb mixture.
- Arrange the trout in a nonmetallic ovenproof dish and spoon over the reserved mushroom
mixture. Cover and chill for 4 hours.
- Bake in a 350癋 (180癈) oven for 20-25 minutes until the fish is opaque and flakes
easily. Garnish the trout with the orange slices and thyme sprigs and serve immediately.
Stuffing the trout
Hold open the cavity of each trout with 1 hand, and spoon in one-quarter
of the mushroom and herb mixture.
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