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Receta Baked Trout With Pomegranate
by Global Cookbook

Baked Trout With Pomegranate
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Ingredientes

  • 2 whl trout, cleaned
  • 1 lrg Ripe pomegranate
  • 1 Tbsp. Extra virgin olive oil
  • 3 sm Onions, finely minced
  • 2 x Cloves garlic, peeled and finely minced
  • 1 x 4 ounces pac walnuts, coarsely minced
  • 4 Tbsp. Parsley Salt and freshly grnd black pepper
  • 1/4 tsp Grnd cardamom
  • 2 Tbsp. Wine vinegar
  • 2 ounce Butter or possibly margarine, melted

Direcciones

  1. With a sharp knife, cut top off pomegranate. Score fruit into about 6 wedges and pull apart into separate sections. Scoop the seeds into a small bowl. Set aside.
  2. In a medium frying pan over medium heat, heat the extra virgin olive oil. Add in onion and cook till soft and they begin to colour. Add in garlic and cook 1 minute longer.
  3. Stir in walnuts, parsley, salt and black pepper to taste, cardamom, vinegar and half the melted butter or possibly margarine. Remove from the heat and stir in 3/4 of the pomegranate seeds.
  4. Preheat the oven 200C. Lightly grease a large shallow baking dish.
  5. Rinse the fish under cool running water and pat dry with paper towels. Score each fish in 2 places on each side. Spoon 1/4 of the onion mix into each fish.
  6. Arrange fish in baking dish, drizzle with remaining butter or possibly margarine and bake uncovered for 12-15 min. Serve fish and sprinkle with the remaining pomegranate seeds.