| 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 |
tb |
Orange juice |
| 2 |
ts |
Lemon juice |
|
|
Orange slices and fresh rosemary sprig to |
|
|
; garnish |
| 1 |
|
Leek |
| 1 |
|
Bacon rasher |
| 25 |
g |
Butter |
| 125 |
g |
Fresh breadcrumbs |
| 1 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Chopped fresh rosemary |
| 2 |
ts |
Lemon juice |
|
|
Freshly ground black pepper |
| 125 |
g |
Laver pur.e |
| 2 |
|
5 g butter |
| 1 |
|
Orange; juice of |
| 1 |
ts |
Lemon juice |
|
|
Untoasted nori sheets are best; allow 15g |
|
|
; dried nori to make 125g |
|
|
Laver puree. |
INSTRUCTIONS
STUFFING
LAVER SAUCE
LAVER PUREE FROM DRIED NORI
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 pur.e 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.
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