CookEatShare is also available in English
Cerrar
click to rate
0 votos | 4633 views
Raciónes: 1

Ingredientes

Cost per recipe $2.93 view details
  • 4 whl brook, brown or possibly rainbow trout (1 lb ea) scaled and dressed
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • 2 Tbsp. minced fresh thyme
  • 2 x garlic cloves peeled and crushed
  •     extra virgin olive oil
  •     salt and cracked pepper to taste
  • 1/4 lb unsalted butter or possibly margarine melted, slightly browned
  •     fresh fine bread crumbs
  • 2 x hard-boiled Large eggs minced
  • 1 x 4 ounce jar pimientos
  • 4 sprg fresh flat-leaf parsley
  •     lemon, orange and lime slices for garnish

Direcciones

  1. Wash and then score trout by slashing diagonally 3 to 4 times. Combine parsley, thyme, and garlic and stuff in the slashes of the trout. Season with salt and pepper. Rub trout with extra virgin olive oil so which all pcs are well saturated. Cover and marinate in refrigerator for about 2 hrs. Drain off oil.
  2. Preheat the oven to 400F.
  3. Place fish side by side in a large Pyrex baking dish. Pour butter over all, being careful to coat all pcs. Bake, turning fish several times, till fish turns translucent/soft, 8 to 10 min, depending on thickness of trout. Lightly sprinkle fish with bread crumbs.
  4. Garnish with hard-boiled egg, pimiento, parsley, and lemon, orange, and lime slices. Serve piping warm.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 442g
Calories 1424  
Calories from Fat 1219 86%
Total Fat 137.61g 172%
Saturated Fat 83.68g 335%
Trans Fat 0.0g  
Cholesterol 767mg 256%
Sodium 1785mg 74%
Potassium 604mg 17%
Total Carbs 15.48g 4%
Dietary Fiber 3.8g 13%
Sugars 3.49g 2%
Protein 40.35g 65%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment