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Ingredientes
- 4 x Rainbow trout steaks (about 6-ounce each)
- 1 tsp Paprika
- 1 tsp Extra virgin olive oil
- 4 x Fresh bay leaves
- 4 x Cloves garlic
- 1 x Dessert apple, cored and cubed
- 1 slc (1-inch) fresh ginger, finely shredded
- 1 lrg Spanish onion, minced
- 8 ounce Victoria plums, halved and stoned
- 1 tsp Five spice pwdr
- 1/4 pt Apple juice
- 1 tsp Dark soy sauce
Direcciones
- Line a baking dish with some lightly oiled foil.
- Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil. In a large frying pan, saute/fry the garlic, apple, ginger and onion in the oil for 5 min. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 min, uncovered. Add in the plums, 5 spice pwdr, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 min, then covered for 10-12 min more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some warm sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsleyed brown rice and cucumber salad.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 4 servings | |
| Calories 44 | |
| Calories from Fat 11 | 25% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 78mg | 3% |
| Potassium 106mg | 3% |
| Total Carbs 7.91g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.52g | 3% |
| Protein 0.73g | 1% |
