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Stuffed Sewin With Laver Sauce

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
		Food networ, Food3	1	Servings

INGREDIENTS

1		Sewin, sea trout about
		1kg cleaned with
		head removed if you
		Prefer
		Rosemary sprigs
3		Bacon rashers
3	T	Orange juice
2	t	Lemon juice
		Orange slices and fresh
		rosemary sprig to
		garnish
1		Leek
1		Bacon rasher
25	g	Butter
125	g	Fresh breadcrumbs
1	T	Chopped fresh parsley
1	t	Chopped fresh rosemary
2	t	Lemon juice
		Freshly ground black pepper
125	g	Laver pure
2		5 g butter
1		Orange, juice of
1	t	Lemon juice
		Untoasted nori sheets are
		best allow 15g
		dried nori to make 125g
		Laver puree.

INSTRUCTIONS

Preheat the oven to 200C/400F/gas 6. To make the stuffing, finely  chop
the leek and bacon, then melt the butter in a frying pan. Saut  the
leek until it softens, then add the bacon and continue to saut  until
the bacon is cooked but not brown. Stir in the breadcrumbs and  herbs
and continue to cook for another 3-4 minutes, stirring to  prevent the
breadcrumbs stocking. Stir in the lemon juice and season  with a little
black pepper.  Place the trout in a baking dish and fill the cavity
with the stuffing  mixture. sprinkle little sprigs of rosemary over the
fish. Stretch the  bacon rashers with the back of a knife, then wrap
them around the  trout to pull together the cavity and keep the
stuffing in place.  Sprinkle over the fruit juices, then seal the
baking dish carefully  with foil and cook the trout for about 25
minutes, until just tender.  Check occasionally to make sure that the
fish has not dried out, and  be very careful not to overcook it. If the
fish is virtually cooked  but the bacon has not crisped up, open up the
foil, baste the fish  and place the dish under a medium grill for a
minute or two.  To make the laver sauce, put the laver pure in a fine
sieve and leave  it to drain for a few minutes. Melt the butter in a
small saucepan,  and stir in the laver and fruit juices. Serve the
fish, garnished  with orange slices and a fresh rosemary sprig, and
with a side dish  of the warm sauce.  Laver puree: Tear up the nori and
put it in a saucepan with about  300ml water. Bring to the boil, then
simmer with about 300ml water.  Bring to the boil, then simmer for
about 5 minutes, stirring, until  the nori disintegrates completely.
Drain off any remaining water, and  you should be left with about 125g.
For a dry puree pour the puree  into a fine sieve and leave it to drain
for about 5 minutes, until  you are left with about 50g.  DISCLAIMERÂ©
Copyright 1996 - SelecTV Cable Limited. All rights  reserved.  Carlton
Food Network http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7819 Calories From Fat: 3513 Total Fat: 393g Cholesterol: 3269.9mg Sodium: 3183.8mg Potassium: 9528.4mg Carbohydrates: 132.5g Fiber: 9.1g Sugar: 30.3g Protein: 887.2g