Trout Stuffed With Wild Rice Recipe - Cooking Index
Stuffed trout recipes may be a dime a dozen, but this one stands out from the crowd with nutty wild rice and zesty orange. If you like, you can remove the trout heads and tails before stuffing.
Type: Fish1 cup | 237ml | Orange (large) |
1/2 cup | 80g / 2.8oz | Wild rice |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 tablespoons | 30ml | Butter or margarine |
1/4 cup | 15g / 0.5oz | Chopped onion |
1 cup | 146g / 5.1oz | Finely-diced crustless day-old bread |
1/4 cup | 36g / 1.3oz | Chopped parsley |
3 tablespoons | 45ml | Reduced-sodium chicken broth or water |
4 | Cleaned trout - (abt 3/4 lb ea) |
Finely grate 2 teaspoons of zest from the orange; cut the orange in half and squeeze the juice. Add enough water to the orange juice to make 1 1/2 cups liquid.
Bring the liquid to a boil with a 1 pinch of salt. Stir in the wild rice, return to a boil, cover the pan and simmer over low heat until tender to the bite, about 40 minutes. Carefully drain off any remaining liquid.
Heat half the butter in a medium frying pan, add the onion and cook, stirring until soft, 2 to 3 minutes. Stir in the bread and parsley, saute for another 2 to 3 minutes, then remove from the heat. Add the wild rice, orange zest, salt and pepper and enough chicken broth to moisten. Preheat the oven to 350 degrees.
Rinse the trout and wipe dry with paper towels. Sprinkle inside and out with salt and pepper. Spoon one-quarter of the stuffing into each trout. Lay the trout in a lightly buttered baking dish and brush the fish with the remaining butter.
Bake in the oven until the fish is opaque through the thickest part (just behind the head), 18 to 20 minutes. Transfer to warmed dinner plates and serve immediately.
This recipe yields 4 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.