Text 4013, 68 rader
Skriven 2013-08-29 07:29:10 av Dave Drum (1:261/38)
Ärende: Chile 3813
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brook Trout w/Ginger Stuffing
 Categories: Seafood, Citrus, Chilies
      Yield: 4 Servings

      4    Boneless brook trout; about
           - 1/2 lb. each, heads on *
    1/4 lb Peeled, deveined shrimp, in
           - small pieces
    1/4 c  Heavy cream
      1 tb Grated fresh ginger
      1    Chopped shallot
      1 ds Tabasco
           Salt & ground white pepper
      4 tb Milk
      4 tb Flour; to drede
      2 tb Vegetable oil
      4 tb Butter
      1 tb Fresh lemon juice
      4 sl Lemon
      2 tb Chopped parsley

  Place the shrimp, cream, ginger, shallots, Tabasco and salt
  and pepper to taste in the bowl of a food processor. Start
  blending, puree until the mixture is smooth and thick. This
  should take about 30 to 40 seconds.

  Open the brook trout, divide the stuffing in four equal
  portions and spread the mixture evenly on the right filet
  of the open trout. Fold the left filet to enclose the
  stuffing.

  Pour the milk in a shallow platter and mix the flour with
  salt and pepper onto a flat dish. Dip each trout in the
  milk, remove excess and dredge in the flour mixture, patting
  to be sure the flour adheres.

  Heat the oil in a non-stick skillet large enough to hold the
  trout in one layer without crowding. Add the trout and brown
  thoroughly on one side. Then turn the trout with a spatula
  on the other side, the process should take about 4 `minutes
  on side depending on the thickness of the trout. While the
  fish is browning on the second side, baste the top with hot
  oil from the pan to prevent them from drying out. Transfer
  to a warm platter, keep warm.

  While the pan is still warm, wipe it out with a paper towel
  and return it to medium heat to melt the butter and cook
  until the butter is a hazelnut color. Add the lemon juice,
  pour and divide the butter over the trout. Garnish with the
  lemon slices and sprinkle the parsley over all.

  Serve very hot.

  * That's going to be quite the trick. And quite pointless
  as most occidental people don't eat fish heads.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Eat what is cooked; listen to what is said. - Russian Proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)