Oatmeal stuffed trout recipe And Books
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Oatmeal stuffed trout recipe and books|
So you would like to know how to make Oatmeal stuffed trout recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
oatmeal stuffed trout
4 fresh trout
4 heaped tablespoons medium oatmeal
1 level tablespoon freshly chopped parsley
1 teaspoon vegetable oil
Grated rind of half a lemon
1 small onion chopped finely
1 clove garlic
2 hard boiled eggs chopped
25g shelled walnuts chopped
1 teaspoon tarragon leaves chopped
Salt and freshly milled black pepper
1 heaped tablespoon mayonnaise
little melted butter
Pre heat oven to gas mark 5 375F190C
Ask the fishmonger to de head and bone the trout.
Alternatively chop off the heads and tails and using kitchen scissors cut right along the stomachs to the tails.
To remove the backbones place the fish flesh side down on a board and press your thumb firmly along the skin over the back bone to loosen them.
Turn the fish over and carefully ease the bones out and remove any other visible bones.
Melt the butter and oil in a pan and sweat the onion and garlic until they are translucent for about 5 minutes then add the oatmeal and stir over the heat for a couple of minutes
Remove the pan from the heat and leave the mixture to cool.
Add the rest of the ingredients season well and stir everything together.
Spread an equal amount of stuffing on one side of each trout fillet then ease the other side back over to re shape the trout.
To keep everything intact you can either tie each one with string or secure them with cocktail sticks.
Now place the trout in a wellgreased baking dish brush each one with melted butter cover loosely with a sheet of foil and bake for 30 minutes.
Serve garnished with a sprig of parsley and a lemon wedge.
This Recipe Serves 4
We truly hope you will like this American recipe, and enjoy your tasty Oatmeal stuffed trout recepie. Check out these great recipe books and learn how to make Oatmeal stuffed trout!
View Recipe Books - Oatmeal Recipe
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