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Receta Rainbow Trout Stuffed With Crab And Spinach
by Global Cookbook

Rainbow Trout Stuffed With Crab And Spinach
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  Raciónes: 4

Ingredientes

  • 12 ounce fresh spinach, rinsed, trimmed,
  •     and shredded
  • 1 med onion, finely minced
  • 1 can crabmeat, (6 oz)
  • 1 dsh grnd thyme
  • 1/2 Tbsp. cayenne pepper
  • 1/2 Tbsp. Worchestershire sauce
  • 2 x cloves garlic, finely minced
  • 1 pch dry tarragon
  • 1 Tbsp. bacon fat
  • 1 Tbsp. cognac brandy
  • 1 1/2 tsp sherry
  • 1 1/2 tsp Pernod liqueur
  • 4 x trout with heads, (10 oz) cleaned
  • 1/4 c. butter
  • 1/2 c. Hollandaise Sauce, see recipe below
  •     Red or possibly yellow caviar
  •     Lemon wedges
  • 3 x egg yolks, beaten
  • 1/4 c. water
  • 2 Tbsp. fresh lemon juice
  • 8 Tbsp. cool butter, divided

Direcciones

  1. In a medium-sized bowl, combine the first eight ingredients and set aside.
  2. Preheat oven to 375 F. In a medium-sized saucepan, heat the fat and stir in the brandy, sherry, and liqueur. Add in the spinach mix and cook till the moisture is absorbed.
  3. Lay each trout skin side down and spread one-fourth of the spinach mix on one side of the trout and fold together. Place the butter in the bottom of a shallow baking pan and place the fish on top of the butter. Bake for 15 to 20 min, or possibly till the fish feel springy to the touch.
  4. Place each trout on a serving plate and drizzle the Hollandaise Sauce over the top. Garnish with the caviar Serve immediately with the lemon wedges.
  5. YIELD: 4 SERVINGS
  6. Hollandaise Sauce:In a medium-sized saucepan, mix together the Large eggs, water, and lemon juice and cook, stirring constantly, till the mix begins to thicken.
  7. Whisk in the butter, 1 Tbsp. at a time, and continue to cook till the butter is melted and the sauce is thickened.