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Receta Scottish Oatmeal Stuffed Trout
by Global Cookbook

Scottish Oatmeal Stuffed Trout
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  Raciónes: 4

Ingredientes

  • 4 x fresh trout
  • 4 x heaped Tbsp. medium oatmeal
  • 1 x level Tbsp. freshly minced parsley
  • 50 gm butter
  • 1 tsp vegetable oil
  •     Grated rind of half a lemon
  • 1 sm onion minced finely
  • 1 clv garlic
  • 2 x hard boiled Large eggs minced
  • 25 gm shelled walnuts minced
  • 1 tsp tarragon leaves minced
  • 1 x salt and freshly milled black pepper
  • 1 x heaped Tbsp. mayonnaise
  •     to cook
  •     little melted butter
  •     lemon wedges
  •     parsley sprigs

Direcciones

  1. Preheat oven to gas mark 5 375F190C
  2. Ask the fishmonger to de head and bone the trout.
  3. Alternatively chop off the heads and tails and using kitchen scissors cut right along the stomachs to the tails.
  4. 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.
  5. Turn the fish over and carefully ease the bones out and remove any other visible bones.
  6. 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
  7. Remove the pan from the heat and leave the mix to cold.
  8. Add in the rest of the ingredients season well and stir everything together.
  9. 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.
  10. To keep everything intact you can either tie each one with string or possibly secure them with cocktail sticks.
  11. 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.
  12. Serve garnished with a sprig of parsley and a lemon wedge.
  13. Serves 4 people