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Rainbow Trout: Baked with Nut & Orange Seasoning

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BAKED RAINBOW TROUT WITH NUT & ORANGE SEASONING

Ingredients:  (Serves 4)
4 whole rainbow trout, cleaned
2 leeks
2 carrots, peeled
1 tablespoon olive oil
Flaked salt
Stuffing:
20g butter
1 brown onion, finely chopped
1 cup fresh breadcrumbs
1/3 cup pecan nuts, chopped
1 teaspooon grated orange rind
1 tablespoon orange juice
1 tablespoon chopped flat leaf parsley
Flaked salt
Freshly cracked pepper
Method:
Rinse fish cavity and pat fish dry with paper towel.  Preheat oven to 200C degrees.  Meanwhile cut the dark green top and base of each leek and cut in flaf lengthwise, wash and dry.  Cut carrots in half lengthwise, thenc ut the leek down in size if required to be a similar length to the carrot halves.  Line a baking dish with a piece of baking paper and lay leek and carrot halves into the dish, drizzle with oil and sprinkle lightly with salt then place into oven to cook for 15 minutes.
Make stuffing be heating the butter in a frying pan over medium heat, cook the onion until soft approx. 5 minutes.  Remove from heat and add the breadcrumbs, nut, orange rind and juice and parsley.  Season to taste.  Allow to cool before placing stuffing into the fish cavity, gently push the stuffing into place.
Remove leek and carrot from the oven and turn over each piece before placing the trout over the bed of leek and carrot.  Cover the fish loosely with a second piece of baking paper and cook for approximately 20 minutes.  Remove from oven and allow to stand covered for 5 minutes before serving.