Fresh, sweet trout meets
its match here with a delicate rice pilaf seasoned with slivers
of sun-dried tomatoes and garlic. Baked to a crisp turn this
dish is redolent of onion, lemon and zesty parsley.
Trout Stuffed
with Lemon Rice
4 tablespoons butter, divided
use
3 tablespoons minced onion
1 garlic clove, minced
1 cup white rice
2 cups chicken stock
1/8 teaspoon salt
1/2 cup chopped flat-leaf parsley
3 tablespoons slivered, sun dried oil-packed tomatoes
1 lemon, juiced
2 teaspoons grated lemon peel
2 tablespoons butter
1 1/2 pounds whole trout, boned
- In a large heavy skillet,
melt 3 tablespoons butter; reserve 1 tablespoon. Add the onion,
garlic, and rice; sauté over medium-low heat, stirring
continuously until the rice is golden, about 5 minutes.
- Add the chicken stock
and salt. Stir, cover, and cook until all the liquid is absorbed,
about 15 minutes. Remove from heat; stir in the parsley, tomatoes,
lemon juice and grated lemon peel.
- Preheat the oven to 400°F.
Lightly butter a 13 x 9 x 2-inch baking-serving dish, using about
1 tablespoon butter; reserve remaining butter. Place the fish
in the dish and butter both sides, using the remaining 1 tablespoon
butter.
- Place 1/3 to 1/2 cup rice
into the cavity of the trout. Spoon the remaining rice around
the fish. Cover the surrounding rice with aluminum foil, leaving
the fish exposed. Bake for about 10 minutes per inch thickness
of the stuffed fish.* Bake until the flesh feels firm and flakes
easily when tested with a fork. Serve at once.
Makes 3 servings.
*Note: Baking for about
10 minutes per inch thickness means gauging the gutted, unstuffed
fish at its thickest part when the fish is lying flat on one
side. A fish of about 1 1/2 inches thickness would be baked for
about 15 minutes.
