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Receta Crisp Sided Trout With Ginger Sauce
by Global Cookbook

Crisp Sided Trout With Ginger Sauce
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Ingredientes

  • 1 1/2 lb skin-on trout fillets - (4 fillets)
  • 2 tsp vegetable oil
  • 1 bn green onions trimmed, and thinly sliced
  • 1 Tbsp. grated fresh ginger
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. sake or possibly white wine
  • 1 pch red pepper flakes

Direcciones

  1. Cut 3 shallow diagonal slashes in the skin side of each trout fillet. Heat the oil in a large non-stick frying pan and add in the fillets skin-side down (2 at a time if your pan is not large sufficient). Add in the lid and cook over medium-high heat till the tops of the fillets are opaque, 3 to 4 min.
  2. Remove the lid and continue cooking till the skin is crisp and brown and the flesh is opaque through the thickest part, 2 to 3 min longer.
  3. Flip the fillets skin-side up onto 4 warmed dinner plates. Add in the green onions and ginger to the frying pan and cook over medium heat, stirring, till soft, about 1 minute. Add in the soy sauce, sake and red pepper flakes, stir and cook till warm, about 30 seconds longer.
  4. Pour the sauce over the trout fillets and serve immediately, with steamed white rice alongside.
  5. This recipe yields 4 servings.
  6. Comments: The skin of trout is not only edible, but also a tasty contrast to the tender flesh. Here the skin cooks to delicate crispiness in a one-sided cooking method. A nonstick pan makes frying tidy, but a standard frying pan can also be used.