4 trout, cleaned
Salt and pepper to taste
2 teaspoons each: minced fresh parsley, tarragon, chives
and thyme or 1/2 teaspoon each, dried
4 thin onion slices, cut in half
4 thin orange slices, cut in half
1/2 cup butter, melted
1 teaspoon paprika
2 Tablespoons cognac
Juice of 1 orange
Fresh herb sprigs for garnish
1. Preheat oven to 350 degrees.
2. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.
3. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
4. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.
5. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.
Salt and pepper to taste
2 teaspoons each: minced fresh parsley, tarragon, chives
and thyme or 1/2 teaspoon each, dried
4 thin onion slices, cut in half
4 thin orange slices, cut in half
1/2 cup butter, melted
1 teaspoon paprika
2 Tablespoons cognac
Juice of 1 orange
Fresh herb sprigs for garnish
1. Preheat oven to 350 degrees.
2. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.
3. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout.
4. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.
5. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.
SERVES: 4
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