| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
INSTRUCTIONS
From: cdh@specialix.co.uk (Alan)
Date: Wed, 16 Mar 94 11:41:42 GMT
A nice alternative to foil or grilling....... Stuff the trout with
whatever you were going to/prepare as normal. Wrap the trout individually
in two or three sheets of newspaper (I use broadsheet). Soak the parcels in
cold water for a few minutes drain for half an hour or so. Soak again in
cold water. By the time you have finished the paper should be thoroughly
soaked, but not dripping water evrywhere when you pick them up..
Pre-heat an oven to a medium heat (I use gas mark 5), place the parcels on
a lower shelf. Take care to ensure that the paper does not come into
contact with either the gas flame or the element. Bake until the parcels
are completely dried out (you will probably notice the outside paper
starting to brown slightly). Unwrap and serve however you fancy them.
Why do it this way? Because when you unwrap the fish you'll discover that
all the scales/skin come away with the paper leaving you with the
beautifull succulent pink flesh.
REC.FOOD.RECIPES ARCHIVES
/FISH
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