| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
California |
Fish, Untried |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Trout left whole, or |
| 1 |
|
Whole fish per serving, see |
|
|
note |
|
|
Salt and black pepper |
| 2 |
T |
Minced fresh parsley |
| 2 |
T |
Minced fresh tarragon |
| 2 |
T |
Minced fresh thyme |
| 4 |
|
Thin onion slices, cut in |
|
|
half |
| 4 |
|
Thin orange slices, cut in |
|
|
half |
| 1 |
T |
Olive oil |
| 1 |
t |
Paprika |
| 2 |
T |
Cognac, or dry white wine |
| 1 |
|
Orange, juiced |
|
|
Fresh herbs, for garnish |
INSTRUCTIONS
Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned
and scaled). Preheat oven to 350F degrees. Score each trout (slash
diagonally) 3 times. Sprinkle trout lightly with salt and pepper. In a
small bowl, combine herbs and use the mixture to stuff the slashes in
the trout. Place the trout side-by-side in a buttered shallow baking
pan. Top each fish with 4 alternating half slices of onion and orange.
Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original
recipe did not use oil. It called for melted butter: 2 tablespoons per
serving.) Bake for 20 to 25 minutes until trout are lightly browned.
Garnish with sprigs of the same herbs used to stuff trout. Serve.
ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving
312 cals, 9g fat, 27% cff. - pat Serving ideas: twice baked potato
with cheddar, colorful assortment of steamed vegetables: patty pan
squash, carrots, cherry tomatoes, cauliflower and broccoli florets.
Recipe by: Junior League of Pasadena, Inc, California Sizzles (Edited)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
02, 1999, converted by MM_Buster v2.0l.
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