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Рецепт Brook Trout With Ginger Stuffing

by Global Cookbook

Ингредиенты

4 x Boneless brook trout about 1/2 pound each with the heads on 1/4 lb Peeled and deveined shrimp cut into small pcs 1/4 c. Heavy cream 1 Tbsp. Grated fresh ginger 1 x Be minced shallots 1 dsh Tabasco Salt Freshly grnd white pepper 4 Tbsp. Lowfat milk

4 Tbsp. Flour for dredging 2 Tbsp. Vegetable oil 4 Tbsp. Butter 1 Tbsp. Fresh lemon juice 4 slc Lemon 2 Tbsp. Minced parsley

Инструкции

1. Place the shrimp, cream, ginger, shallots, Tabasco and salt and pepper to taste in the bowl of a food processor. Start blending, puree till the mix is smooth and thick. This should take about 30 to 40 seconds.
2. Open the brook trout, divide the stuffing in four equal portions and spread the mix proportionately on the right fillet of the open trout.
3. Fold the left fillet to enclose the stuffing.
4. Pour the lowfat milk in a shallow platter and mix the flour with salt and pepper onto a flat dish. Dip each trout in the lowfat milk, remove excess and dredge in the flour mix, patting to be sure the flour adheres.
5. Heat the oil in a non-stick skillet large sufficient to hold the trout in one layer without crowding. Add in the trout and brown thoroughly on one side. Then turn the trout with a spatula on the other side, the process should take about 4 `min on side depending on the thickness of the trout. While the fish is browning on the second side, baste the top with warm oil from the pan to prevent them from drying out. Transfer to a hot platter, keep hot.
6. While the pan is still hot, wipe it out with a paper towel and return it to medium heat to heat the butter and cook till the butter is a hazelnut color. Add in the lemon juice, pour and divide the butter over the trout. Garnish with the lemon slices and sprinkle the parsley over all. Serve very warm.

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