Whole Trout on Lemon Pepper Greens

By The Canadian Living Test Ktichen

6 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	322322 cal
pro	27 g27g pro
total fat	21 g21g total fat
sat. fat	4 g4g sat. fat
carb	8 g8g carb
fibre	3 g3g fibre
chol	71 mg71mg chol
sodium	363 mg363mg sodium
% RDI:	-
calcium	1616 calcium
iron	1616 iron
vit A	2424 vit A
vit C	7777 vit C
folate	3535 folate

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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.

Ingredients

1 whole lake trout , cleaned1 1whole lake troutwhole lake trouts, cleaned
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 lemon , sliced1 1lemonlemons, sliced
1 bunch thyme 1 1bunch bunchthyme
5 parsley sprigs 5 5parsley sprigparsley sprigs
3 bay leaves 3 3bay leafbay leaves
Salad:
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
3 tbsp lemon juice 3 3tbsp tbsplemon juice
1 clove garlic , minced1 1clove garliccloves of garlic, minced
2 tsp chopped fresh thyme 2 2tsp tspchopped fresh thyme
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/4 tsp cracked black pepper 1/4 1/4tsp tspcracked black pepper
1 pinch salt 1 1pinch pinchsalt
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
4 cups mixed baby greens 4 4cups cupsmixed baby greens.php">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.

Source : Canadian Living Magazine: August 2007