WHOLE TROUT WITH BREADCRUMBS AND ANCHOVIES
WHOLE TROUT WITH BREADCRUMBS AND ANCHOVIES
5 tablespoons extra virgin olive oil (75ml)
1 medium Spanish onion, minced
1 egg
3 tablespoons chopped fresh parsley (45ml)
1 tablespoon anchovy paste (15ml)
1 teaspoon fresh rosemary, minced (5ml)
2 teaspoons fresh thyme, (10ml)
1.5 cups coarse fresh white breadcrumbs (375ml)
4 whole fresh trout ¾ pound each (340 gr) scaled and guts removed
Salt and pepper to taste
Soak toothpicks in water for one hour.
Heat 3 tablespoons (45ml) of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool. Add egg and 2 tablespoons (30ml) parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined.
Season the stuffing with pepper to taste.
Using a sharp knife make ½ inch diagonal cuts threw the skin on each side of fish.
Season the cavities with salt and pepper
Spoon stuffing into cavity (do not pack tightly) Use toothpicks to close cavity.
Preheat barbeque to 375° F/190°C.
Brush grill with oil. Brush the trout all over with 1 tablespoon (30ml) oil. Season the skin with salt. Place whole trout on the grill and cook for 5-7 minutes per side.
Using metal spatula, transfer fish to platter. Remove toothpicks and sprinkle with remaining parsley.
Yield: 4 servings
5 tablespoons extra virgin olive oil (75ml)
1 medium Spanish onion, minced
1 egg
3 tablespoons chopped fresh parsley (45ml)
1 tablespoon anchovy paste (15ml)
1 teaspoon fresh rosemary, minced (5ml)
2 teaspoons fresh thyme, (10ml)
1.5 cups coarse fresh white breadcrumbs (375ml)
4 whole fresh trout ¾ pound each (340 gr) scaled and guts removed
Salt and pepper to taste
Soak toothpicks in water for one hour.
Heat 3 tablespoons (45ml) of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool. Add egg and 2 tablespoons (30ml) parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined.
Season the stuffing with pepper to taste.
Using a sharp knife make ½ inch diagonal cuts threw the skin on each side of fish.
Season the cavities with salt and pepper
Spoon stuffing into cavity (do not pack tightly) Use toothpicks to close cavity.
Preheat barbeque to 375° F/190°C.
Brush grill with oil. Brush the trout all over with 1 tablespoon (30ml) oil. Season the skin with salt. Place whole trout on the grill and cook for 5-7 minutes per side.
Using metal spatula, transfer fish to platter. Remove toothpicks and sprinkle with remaining parsley.
Yield: 4 servings
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