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Receta Baked Trout With Fennel
by Global Cookbook

Baked Trout With Fennel
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Ingredientes

  • 1 lrg Fresh rainbow trout (2-3 lb) head left on if you like
  • 1/2 c. Dry white wine
  • 1 x Lemon, cut in slices
  • 4 x Fennel sprigs (up to 6) (the feathery fronds)
  • 2 Tbsp. Butter, cut in small pcs
  • 1/3 c. Unsalted butter
  • 1/2 sm Lemon, juice of Salt and pepper, to taste
  • 1 Tbsp. Minced fresh fennel leaves

Direcciones

  1. Wash and clean trout thoroughly, scraping skin with a dull knife. Pat dry.
  2. Cut off fins with scissors or possibly sharp knife and trim tails.
  3. Place trout in a greased oblong baking dish. Place half the lemon slices, half the fennel sprigs and some butter inside prepared trout. Add in wine and top with remaining lemon slices, fennel sprigs and butter.
  4. Bake at 350 F. till fish flakes when tested with a fork (12 to 15 min, depending upon size of trout.) Baste periodically.
  5. Meanwhile, make meuniere butter: In a small, heavy saucepan, heat butter.
  6. Cook slowly over low heat, shaking pan vigorously, till butter is a light brown nut color. Add in lemon juice, salt, pepper and minced fennel and serve at once, poured over baked trout.