Yield: 4 servings
|2 pounds||Trout left whole; or|
|1 \N||Whole fish per serving; see note|
|\N \N||Salt and black pepper|
|2 tablespoons||Minced fresh parsley|
|2 tablespoons||Minced fresh tarragon|
|2 tablespoons||Minced fresh thyme|
|4 \N||Thin onion slices; cut in half|
|4 \N||Thin orange slices; cut in half|
|1 tablespoon||Olive oil|
|2 tablespoons||Cognac; or dry white wine|
|1 \N||Orange; juiced|
|\N \N||Fresh herbs; for garnish|
Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and scaled).
1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper.
2. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side-by-side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange.
3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original recipe did not use oil. It called for melted butter: 2 tablespoons per serving.)
4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout. Serve.
ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312 cals, 9g fat, 27% cff. - pat
Serving ideas: twice baked potato with cheddar, colorful assortment of steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower and broccoli florets.
Recipe by: Junior League of Pasadena, Inc, California Sizzles (Edited) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 02, 1999, converted by MM_Buster v2.0l.