Whole Trout on Lemon Pepper Greens
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The flesh of lake trout can range from flesh tones to deep pink. The brighter colour comes from the amount of small freshwater crustaceans consumed, but this in no way affects its distinctive flavour or quality. This stuffed whole fish makes an easy and elegant presentation on a bed of salad greens.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 322 |
| pro | 27 g |
| total fat | 21 g |
| sat. fat | 4 g |
| carb | 8 g |
| fibre | 3 g |
| chol | 71 mg |
| sodium | 363 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 16% |
| vit A | 24% |
| vit C | 77% |
| folate | 35% |
Suggested Recipes
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1 whole lake trout, cleaned (about 2 lb/1 kg)
1/2 tsp (2 mL) each salt and pepper
1 lemon, sliced
1 bunch thyme
5 sprigs parsley
3 bay leaves
Salad:
1/4 cup (50 mL) extra-virgin olive oil
1 tsp (5 mL) grated lemon rind
3 tbsp (50 mL) lemon juice
1 clove garlic, minced
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) cracked black pepper
Pinch each salt and granulated sugar
4 cups (1 L) mixed baby greens
Preparation:
Salad: In measuring cup, whisk together oil, lemon rind, lemon juice, garlic, thyme, mustard, pepper, salt and sugar. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Sprinkle fish inside and out with salt and pepper; stuff cavity with lemon, thyme, parsley and bay leaves.
Place in greased fish basket or on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 25 minutes.
Meanwhile, in bowl, toss mixed greens with vinaigrette.
To serve, run knife along backbone of fish to cut through skin; pull off skin, then ease knife along between flesh and bones on top side. Ease off top fillet; cut into portions. Turn fish and repeat. Serve with salad.
Sprinkle fish inside and out with salt and pepper; stuff cavity with lemon, thyme, parsley and bay leaves.
Place in greased fish basket or on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 25 minutes.
Meanwhile, in bowl, toss mixed greens with vinaigrette.
To serve, run knife along backbone of fish to cut through skin; pull off skin, then ease knife along between flesh and bones on top side. Ease off top fillet; cut into portions. Turn fish and repeat. Serve with salad.
Tags:
Source
Canadian Living Magazine: August 2007
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