| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Fish, Main dish, Seafood |
6 |
Servings |
INGREDIENTS
| 4 |
|
Brook trout, heads removed |
|
|
boned & butterflied |
| 1 |
t |
Salt |
| 1/2 |
t |
Freshly ground pepper, plus |
| 1/8 |
t |
Freshly ground pepper |
| 2 |
T |
Pernod |
| 2 |
T |
Extra-virgin olive oil |
| 1 |
|
Shallot, coarsely chopped |
| 1/4 |
c |
Coarsely chopped black |
|
|
olives |
| 4 |
T |
Unsalted butter |
|
|
at room temperature |
| 1 |
t |
Chopped chives |
| 1 |
T |
Chopped Italian flat-leaf |
|
|
parsley |
INSTRUCTIONS
Sprinkle the fish on both sides with the salt, 1/2 tsp. of the pepper
and the Pernod. Cover and let stand at room temperature for 30
minutes. Brush each fish on both sides with the olive oil and let
stand, covered, for 30 minutes longer. In a food processor, place the
shallot and olives and process until finely chopped, about 30 seconds.
Add the butter, chives, parsley and remaining 1/8 tsp. pepper and
process until well blended, about 30 seconds. Transfer to a bowl,
cover and refrigerate. (The olive butter can be prepared to this
point up to 2 days ahead. Remove from the refrigerator 30 minutes
before serving.) Light a charcoal grill or preheat the broiler. Brush
the grill rack or broiler pan lightly with the vegetable oil and cook
the fish, either File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-trout.zip
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