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| BAKED RAINBOW TROUT STUFFED WITH MUSHROOMS, SPINACH AND SUN DRIED TOMATOES |
| 1 Serving |
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| Ingredients Trout and Stuffing |
1 trout, rainbow, whole
1 1/2 C mushrooms, white, button, sliced
1 C spinach, uncut
3/4 C tomatoes, sun dried, whole
1 pot hot water (for potatoes)
2 T bread crumbs
to taste garlic butter (see recipe)
to taste unsalted butter
to taste unsalted butter, melted
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| Method Trout |
| Bone the trout and rinse with water. (Do not remove the skin
nor head.)
Put the trout in a pan. Stuff the trout with stuffing and lightly butter
the outside flesh.
Place the stuffed trout in a pre-heated 500 degrees oven. Bake for
10 - 12 minutes. Remove when done. (Over cooking makes skin
removal difficult.)
Carefully remove the skin and head; place trout on a warmed
serving plate. |
| Method Stuffing |
| Soften the sun dried tomatoes in a pot of hot water. When soft,
remove, slice and set aside.
Put spinach in boiling water, remove, and cool the cold water. Rough
cut and set aside.
Put garlic butter in a sauté pan and place on a medium to high
flame.
When the butter melts, add the mushrooms and sun dried tomatoes.
Cook until the mushrooms are done, about 5 - 7 minutes.
Add the spinach and bread crumbs, briefly stir and remove all. Set
aside. |
| Ingredients Garlic Butter |
1 lb butter, unsalted
2 T garlic, chopped
2 T lemon juice
3 T white port wine
1/2 T parsley, chopped
1 T bread crumbs
1 t Sriracha chili sauce
to taste salt and pepper
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| Method Garlic Butter |
| Place one pound of butter in a mixer bowl and mix.
Add all remaining ingredients and mix.
Season with lemon juice, salt and pepper to taste.
Set aside for trout. |
| Method Burgundy Sauce |
| Put the burgundy sauce in a pan. Heat the sauce on high heat
and stir.
Add desired (1/2 T to 1 T) butter. Stir until butter melts.
Pour the burgundy sauce over the baked trout.
Garnish and serve. |
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