Root Vegetable Stuffed Rainbow Trout
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Root Vegetable Stuffed Rainbow Trout
Category
Seafood
Ingredients
- 6 rainbow trout, bone out, 10-12 oz
- 1 tablespoon Fustini's Herbs de Provence olive oil
- salt and pepper to taste
- 2 carrots, peeled, fine julienne
- 1 parsnip, peeled, fine julienne
- 1 turnip, peeled, fine julienne
- 1 red pepper, fine julienne
- 1/2 onion, sliced
- 1 tablespoon Fustini's Garlic olive oil
- 1 teaspoon Fustini's 12 Year White balsamic
- cheesecloth
- 1 tablespoon butter, melted with 1 teaspoon Fustini's Herbs de Provence olive oil
- mixed herb
- 1 cup water
- 1/4 cup Fustini's 12 Year White balsamic
- 1 carrot, peeled, sliced
- 1/2 onion, sliced
- peppercorns
Ingredients
Court bouillon
Directions
- Preheat oven to 350 degrees. Drizzle Herbs de Provence over trout and season with salt and pepper. In a large bowl, combine carrots, parsnip, turnip, pepper and onion. Drizzle with Garlic olive oil, 12 Year White balsamic, season with salt and pepper. Stuff each trout with some of the vegetables, roll in a piece of cheesecloth to secure and place in a fish poacher or steamer. Repeat until all trout are stuffed and secure in the steamer.
- Pour the hot court bouillon into the steamer and place the lid on top. Place into the preheated oven and bake 12-15 minutes. Carefully remove the cheesecloth, skin the trout and brush with the butter/olive oil mixture. Sprinkle with mixed herbs before serving.
- Bring all ingredients to a boil, turn off the heat and let steep for 30 minutes. Strain and bring back to a boil.