Friday, April 15, 2011

Stuffed Baked Rainbow Trout

Exploring Fish throughout April

Tonight's Menu
Stuffed Baked Rainbow Trout
Mushroom stuffing
Garlic Mashed Potatoes
Wine Pairing: Sauvignon Blanc

Baked Rainbow Trout with Mushroom stuffing
Rainbow Trout  is a pale pink fish with a delicate flesh and a nutty flavor that is milder than salmon. It provides an abundant supply of omega-3 and vitamin B12. Being a small fish it is low in mercury and thus has no limit on consumption. Farmed trout is available all year round. 
This whole baked fish recipe is fairly easy and makes for a delicious meal as well as a showstopper on the dinner table. Do serve it whole as it looks super cool and then cut in to pieces. After cooking the bones come off quite easily.

Ingredients: (serves 4)
2 whole Trouts, cleaned and dry
3 cups sliced mushrooms (could be any variety)
2-3 cloves of garlic, grated
2 celery stalks, chopped
1 tsp dry thyme
4 tbsp butter, melted
2 tbsp olive oil
salt and pepper to taste
2 tbsp lime juice
  • In a pan heat 2 1/2 tbsp butter and olive oil. Add garlic and cook for 30 seconds till pink.
  • Add mushrooms and celery and thyme and cook till mushrooms brown a bit about 10-12 minutes and the liquid evaporates. 
  • Remove from heat and season with salt and pepper.
  • Open the fish and sprinkle lime juice generously inside and out. Season with salt and pepper.
  • Divide the mushroom filling equally in two and stuff the fish with the filling.
  • Place the stuffed fish on a greased baking sheet and brush outside with the remaining melted butter.
  • Bake at 350F for about 25-30 minutes till fish is cooked through. Carefully lift the fish with two spatulas and serve with garlic mash (Click here for recipe).

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