Text 843, 72 rader
Skriven 2010-09-01 08:17:00 av Dave Drum (1:124/311)
Ärende: SF Gate 373
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Trout W/Lemony Roasted Asparagus
 Categories: Seafood, Vegetables, Citrus
      Yield: 2 servings
 
           Olive oil or butter
      1 sm Bunch asparagus; trimmed or
           - snapped off at the ends
    1/2 c  Thin sliced sweet onion
           Salt & pepper
      1 lb Butterflied whole trout or
           - filets
    1/3 c  Panko breadcrumbs or more
      1 tb Butter; in tiny pieces +
           - more to grease the pan
      1 sm Organic lemon
 
  Serve with long-grain rice. This recipe can be easily doubled to serve
  4, but you will need a large pan to accommodate two bunches of
  asparagus. Trout varies in size, but 6-8 ounces of fish per serving is
  plenty.
  
  Preheat the oven to 450øF and place racks in the bottom and top thirds
  of the oven.
  
  Lightly coat a baking pan with butter or vegetable oil. Place the
  asparagus on the pan in one layer, top with the onions and season with
  salt and pepper. Drizzle with a little more olive oil. Place in on the
  bottom rack of the oven and roast until crisp-tender, 15-20 minutes,
  depending on the thickness of the asparagus. Stir once during cooking.
  
  Lightly grease a second pan with butter or olive oil. Remove the heads
  and tails from the whole trouts, if using, then open up and place
  skin-side down on the pan. Season the flesh well with salt and pepper,
  then evenly sprinkle with the breadcrumbs. Dot with the butter. Place
  the trout in the top rack of the oven and roast until the thick part
  of the flesh is opaque, 5-8 minutes.
  
  Increase heat to broil and cook until the fish is lightly golden and
  crisp on top, 2-3 minutes. If the asparagus isn't done yet, it's OK to
  leave it in the oven. You might want to finish it right under the
  broiler to crisp it up; just watch to make sure the onion doesn't
  burn.
  
  While the fish cooks, zest the lemon until you get about 1 teaspoon,
  then chop the lemon into wedges.
  
  Divide the trout into 2 servings and serve immediately with the
  asparagus. Sprinkle the zest on the asparagus and serve the trout with
  the lemon wedges.
  
  Serves 2
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Always tell her she's beautiful, especially if she isn't. - Heinlein
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)