Roasted Rainbow Trout With Crab Meat And Asparagus
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emlive06 | 4 | Servings | |
INGREDIENTS
| 1/2 | Fresh asparagus, trimmed | |
| blanched | ||
| 4 | Roma tomatoes, cut in half | |
| 5 | T | Olive oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Small-diced red onions |
| 1 | T | Chopped garlic |
| 1/4 | c | Chopped green onions, green |
| part only | ||
| 1 | lb | Lump crab meat, picked for |
| cartilage | ||
| 4 | Rainbow trout, whole – abt | |
| 1 lb ea cleaned | ||
| 1/2 | c | Fresh lemon juice |
| 2 | T | Minced shallots |
| 1/2 | lb | Cold butter, cubed |
| 1 | T | Chopped fresh parsley leaves |
INSTRUCTIONS
Preheat the oven to 400 degrees. Preheat the grill. Toss the asparagus and tomatoes with 2 tablespoons of the olive oil. Season with salt and pepper. Place the asparagus and tomatoes on the grill and cook for 2 minutes on each side. Remove from the grill. Cut the asparagus into 1-inch pieces. Small dice the tomatoes. In a large saute pan, over medium heat, add 1 tablespoon of the olive oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic, asparagus, and tomatoes. Continue to saute for 1 minute. Add the green onions and crab meat. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and set aside. Season the trout with the remaining olive oil, salt and pepper. Place the trout on a parchment-lined baking sheet. Place in the oven and roast for 10 to 12 minutes. In a saucepan, over medium heat, combine the lemon juice and shallots. Season with salt and pepper. Bring the liquid to a boil, reduce heat to medium-low and simmer until the liquid reduces by half, about 3 minutes. Whisk in the butter, one cube at a time. Remove from the heat and strain the sauce through a fine mesh strainer. To serve, ladle the sauce over the bottom of each plate. Spoon the relish in the center of the sauce. Lay the fish on top of the relish. Garnish with parsley. Serve warm. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roasted Rainbow Trout With A Lump Crab Meat And Grilled Asparagus Relish With A Lemon Beurre Blanc". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B60 broadcast 07-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-28-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 0mg
Sodium: 75.9mg
Potassium: 84mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: <1g
Protein: <1g