Receta Scottish Oatmeal Stuffed Trout
Ingredientes
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Direcciones
- Preheat oven to gas mark 5 375F190C
- Ask the fishmonger to de head and bone the trout.
- Alternatively chop off the heads and tails and using kitchen scissors cut right along the stomachs to the tails.
- To remove the backbones place the fish flesh side down on a board and press your thumb firmly along the skin over the back bone to loosen them.
- Turn the fish over and carefully ease the bones out and remove any other visible bones.
- Heat the butter and oil in a pan and sweat the onion and garlic till they are translucent/soft for about 5 min then add in the oatmeal and stir over the heat for a couple of min
- Remove the pan from the heat and leave the mix to cold.
- Add in the rest of the ingredients season well and stir everything together.
- Spread an equal amount of stuffing on one side of each trout fillet then ease the other side back over to re shape the trout.
- To keep everything intact you can either tie each one with string or possibly secure them with cocktail sticks.
- Now place the trout in a wellgreased baking dish brush each one with melted butter cover loosely with a sheet of foil and bake for 30 min.
- Serve garnished with a sprig of parsley and a lemon wedge.
- Serves 4 people