| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cajun | Cook, Ready, Steady | 1 | Servings |
INGREDIENTS
| 1 | Red onion, peeled – 1/2 | |
| finely | ||
| chopped 1/2 sliced | ||
| 25 | g | Pecan nuts, chopped |
| 3 | T | Freshly chopped basil |
| 150 | g | American long grain rice |
| 1 | pn | Turmeric |
| 1 | t | Soy sauce |
| 2 | t | Clear honey |
| 3 | t | Sesame oil |
| 2 | T | + 2 tsps olive oil |
| 1 | Whole trout, descaled | |
| 2 | Limes, cut in half | |
| 1 | T | Finely chopped fresh mint |
| 100 | Greek yoghurt + 2 tbsps | |
| greek yoghurt | ||
| 1 | Orange pepper | |
| 50 | g | Broccoli, finely sliced |
| 3 | Oranges, Juice of | |
| 1 | T | Balsamic vinegar |
| 1 | T | Fresh chives and dill |
| chopped | ||
| 1 | Lemon, Juice of | |
| 2 | T | Fresh flatleaf parsley |
| Salt and pepper | ||
| Fresh herbs and chives to | ||
| garnish |
INSTRUCTIONS
Preheat oven to 200c/400f/Gas 6. Preheat grill. 1 Place the finely chopped onion in a covered casserole dish and season. Add the pecan nuts and 2 tbsps chopped basil. Stir in the rice. Season. 2 Add the turmeric, soy sauce, 1 tsp honey, 1 tsp sesame oil and 1 tsp olive oil. Cover with 300ml/ 1/2 pint boiling water. Place on a lid and cook until the rice absorbs the liquid. Add more boiling water if necessary. 3 Place the trout in a large gratin dish. Season with salt and juice of 1/2 lime and bake in the oven for 10 minutes. Turn half way through cooking, add the lime halves to the dish and return to the oven. 4 Mix the finely chopped mint and 1 tbsp chopped basil with the 100ml/4fl oz greek yoghurt. Season. Serve with the trout. Roast the pepper under the grill. 5 Put the broccoli in a bowl and season with salt and pepper. Drizzle over 1 tbsp olive oil and stir through the juice of 1 orange, balsamic vinegar and 1 tbsp mix chopped chives and dill. 6 Heat 1 tsp sesame oil and 1 tsp olive oil in a frying pan and stir fry the sliced onion for three minutes. To serve, put the broccoli on a plate and add the onion on top, followed by the pepper. Garnish with chives. 7 In a food processor blend the juice of 2 oranges with the lemon juice, 1 tbsp olive oil, 1 tsp honey, 1 tsp sesame oil, 2 tbsps yoghurt and the parsley. Season. Put into a serving bowl. Converted by MC_Buster. NOTES : Chef - Yvan Cadiou Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1050
Calories From Fat: 464
Total Fat: 53.8g
Cholesterol: 0mg
Sodium: 1220mg
Potassium: 2610.8mg
Carbohydrates: 143.5g
Fiber: 25.9g
Sugar: 74.9g
Protein: 25.7g