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Receta Stuffed Trout With Lemon And Pink Peppercorns
by Global Cookbook

Stuffed Trout With Lemon And Pink Peppercorns
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Ingredientes

  • 1 x lemon
  • 3 slc bacon cooked, liquid removed,
  •     and crumbled
  • 3 Tbsp. minced parsley
  • 1/2 tsp pink peppercorns
  • 1/4 tsp salt
  • 1 pch freshly-grnd black pepper
  • 4 whl trout cleaned, and
  •     boned from belly side
  •     Extra virgin olive oil spray as needed
  • 1/2 tsp salt
  • 1 pch freshly-grnd black pepper

Direcciones

  1. Peel lemon; throw away rind. Dice pulp into small pcs. In a small bowl, combine lemon pcs, bacon, parsley, peppercorns, salt, and pepper. Mix well.
  2. Spoon one fourth of the bacon mix into each boned trout. Close belly cavity over stuffing; tie each trout closed with 3 to 4 lengths of kitchen string. Spray trout on both sides with oil; season with salt and pepper.
  3. Place trout on center of cooking grate and grill 12 to 14 min, turning once halfway through grilling time, till fish flesh is opaque and flakes easily with a fork.
  4. This recipe yields 4 servings.
  5. Wine Recommendation: There is no finer match for this light grilled fish dish than a light white wine from a cold climate - try a Gruner Veltliner from Austria.
  6. Beer Recommendation: Did someone call for a pint of bitter The clean, bitter flavor of a true English Ale is a perfect foil for the sweetness of the trout and the refreshing spiciness of the lemon and peppercorns.
  7. Comments: Lemon bits add in refreshing acidity to complement the rich trout flesh, while tiny pink peppercorns add in an intriguing burst of flavor.