Karol
Trout baked with witlof
Ryby a seafood před více než 6 roky z www.taste.com.au
Ingredience
- 4 red witlof, quartered lengthways
- 4 green witlof, quartered lengthways
- 1/4 cup (50g) salted capers, rinsed, drained
- 75g butter
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, finely chopped
- 3 eschallots, thinly sliced
- 1 teaspoon fennel seeds
- 1 cup (250ml) dry white wine
- 2 (about 540g each) rainbow trout, cleaned, scaled
- 8 slices Primo Gourmet Selection Prosciutto
- 1/2 cup dill sprigs
Postup
Step 1
Preheat oven to 220°C. Grease a large baking dish. Place the witlof into baking dish, cut-side up, in a single layer. Sprinkle with capers.
Step 2
Melt 25g butter and oil in a medium frying pan over medium-low heat. Add the garlic, eschallots and fennel seeds and cook, stirring, for 6 minutes or until soft. Increase heat to medium and add wine. Cook for 5 minutes or until reduced by half. Add remaining butter and cook for 1-2 minutes or until butter melts. Season with salt and pepper and pour over witlof.
Step 3
Loosely wrap 4 slices of prosciutto around each fish. Place fish on top of witlof. Cook in preheated oven for 15 minutes or until trout is almost cooked through. Use a large spatula to transfer trout and witlof to a serving platter. Drizzle with some of the pan juices and sprinkle with dill sprigs.