Rainbow trout with spicy plum sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rainbow trout steaks (about 6-oz each) | |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Olive oil |
| 4 | Fresh bay leaves | |
| 4 | Cloves garlic | |
| 1 | Dessert apple; cored and cubed | |
| 1 | slice | (1-inch) fresh ginger; finely shredded |
| 1 | large | Spanish onion; chopped |
| 8 | ounces | Victoria plums; halved and stoned |
| 1 | teaspoon | Five spice powder |
| ¼ | pint | Apple juice |
| 1 | teaspoon | Dark soy sauce |
Directions
From: Jane Sales <Jane.Sales@...> Date: Mon, 28 Mar 94 09:24:25 GMT Source: Tesco Free Handout Line a baking dish with some lightly oiled foil.
Rub both sides of the fish with paprika, then set each piece on some frash bay on the foil. In a large frying pan, saute the garlic, apple, ginger and onion in the oil for 5 minutes. Put a little into the central cavity of each trout steak. Bake the fish towards the top of an oven preheated to 200 C (400F, gas mark 6) for about 18-20 minutes, uncovered. Add the plums, 5 spice powder, apple juice and soy sauce to the frying pan. Cook over medium heat, uncovered, for 5 minutes, then covered for 10-12 minutes more while the fish cooks, then puree in a blender to a sauce. Serve the fish with some hot sauce poured over around it and the remainder in a sauce boat on the table. Serve with parsleyed brown rice and cucumber salad.
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