| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Super2 |
4 |
servings |
INGREDIENTS
| 4 |
|
20 mm pieces thick sea-run or farmed trout |
|
|
; fillet |
| 1/2 |
c |
Dry white wine |
|
|
Freshly ground black pepper; to taste |
| 90 |
g |
MERSEY VALLEY VINTAGE CLUB cheese; finely crumbled |
| 1/2 |
c |
Fresh wholemeal breadcrumbs |
| 1 |
sm |
Zucchini; grated |
| 1/2 |
sm |
Red capsicum; cut into strips |
| 1 |
cn |
Crab meat; (160 grams), well |
|
|
; drained |
|
|
OR |
| 4 |
|
Crab sticks; chopped |
|
|
***Red Capsicum Sauce***; recipe in |
|
|
Instructions |
INSTRUCTIONS
1. Poach trout in white wine and milled pepper (wine should be just moving,
not bubbling) for about 6 to 8 minutes.
2. Carefully remove cutlets to a lightly buttered grill tray. (Reserve
liquid or stock for Red Capsicum Sauce).
3. Combine MERSEY VALLEY, breadcrumbs, zucchini, capsicum and crab.
4. Equally divide MERSEY VALLEY mixture between trout cutlets.
5. Place under a preheated hot grill until just golden brown. Serve with
Red Capsicum Sauce, lime or lemon.
Red Capsicum Sauce: In a blender or food processor, blend together 1 large
roughly chopped red capsicum (deseeded), 1 roughly chopped small sized
white onion, 1/2 cup reserved fish liquid or stock, 1 crumbled fish stock
cube (optional) and freshly milled black pepper to taste. Then gently heat
this sauce, add 30grams piece MERSEY VALLEY VINTAGE CLUB cheese, crumbled,
and whisk until well blended.
Recipe by: Super Food Ideas (Aussie Magazine)
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