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Stuffed Brook Trout with Green Onion Vinaigrette https://www.metro.ca/userfiles/image/recipes/ombles-de-fontaine-farcis-vinaigrette-oignons-verts-grilles-10114.jpg PT15M PT13M PT28M
Preheat the barbecue at medium-high heat (550 °F).When the grill is hot, place the green onions on it and cook 2 minutes on each sides. Remove from the grill and set aside.Combine the olive oil, the honey, rice vinegar, cilantro leaves and the grilled green onions in a blender.Pulse until you get an «almost smooth» vinaigrette (about 2 minutes).Season with salt and pepper and set aside.Stuff the interior of each brook trout with one bay leaf, a few cilantro leaves and some lemon slices.Season with salt and pepper.Brush 1 Tbsp. (15 mL) of olive oil on the two sides of each brook trout.Place the brook trouts on the grill and cook them 5 minutes on the first side.Turn them around gently, using a long spatula and continue cooking for about 4 to 5 minutes.Remove the fish from the heat and place the trouts on a serving platter.Pour the vinaigrette on the fish and serve immediately.You can serve the fish whole or choose to remove the filets and serve them individually.
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Stuffed Brook Trout with Green Onion Vinaigrette

Stuffed Brook Trout with Green Onion Vinaigrette

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4
servings
0:15
Preparation
0:13
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vinaigrette

  • 5
    green onion, stems removed
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    PRODUCT OF U.S.A., No. 1 GRADE


  • 2 1/2 Tbsp.
    (37 mL)
    extra virgin olive oil
  • 1/2 tsp.
    (2 1/2 mL)
    honey
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    SELECTED VARIETIES


    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

    ALKANATER OR CEDAR TAHINI 907 - 908 g PHOENICIA HONEY 500 g

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    SELECTED VARIETIES


  • 1 Tbsp.
    (15 ml)
    rice vinegar
  • 1 Tbsp.
    (15 ml)
    cilantro leaves, washed and patted dry

  • salt and pepper to taste
  • stuffing

  • 2
    brook trout, rinced and fins removed
  • 2
    bay leaves
  • 1/4 cup
    (65 mL)
    cilantro leaves
  • 1
    lemon, cleaned and sliced
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    LEMONS 2 lb

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    $5.49 ea.

    PRODUCT OF TURKEY, SPAIN OR EGYPT


  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil

  • salt and pepper to taste
Imprimer ma sélection

Preparation

Preheat the barbecue at medium-high heat (550 °F).

When the grill is hot, place the green onions on it and cook 2 minutes on each sides. Remove from the grill and set aside.

Combine the olive oil, the honey, rice vinegar, cilantro leaves and the grilled green onions in a blender.

Pulse until you get an «almost smooth» vinaigrette (about 2 minutes).

Season with salt and pepper and set aside.

Stuff the interior of each brook trout with one bay leaf, a few cilantro leaves and some lemon slices.

Season with salt and pepper.

Brush 1 Tbsp. (15 mL) of olive oil on the two sides of each brook trout.

Place the brook trouts on the grill and cook them 5 minutes on the first side.

Turn them around gently, using a long spatula and continue cooking for about 4 to 5 minutes.

Remove the fish from the heat and place the trouts on a serving platter.

Pour the vinaigrette on the fish and serve immediately.

You can serve the fish whole or choose to remove the filets and serve them individually.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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