Trout Baked with Orange
Main Dishes • World
Description
Trout baked with orange
Ingredients
- Trout 4 pieces
- Thyme 4 sprigs
- Parsley to taste
- Fresh Mushrooms 5 oz
- Shallot 2 pieces
- Champagne Vinegar 4 tablespoons
- Oranges 2 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Using a sharp knife, make 2 diagonal cuts through the skin on each side of the trout.
Step 2
Remove the leaves of thyme and parsley from the stems. In a bowl, combine the sliced mushrooms, finely chopped shallots, white wine vinegar, orange zest and juice, thyme and parsley leaves, as well as salt and pepper to taste. Mix everything thoroughly.
Step 3
Set aside a quarter of the mushroom and herb mixture to spoon on top of the stuffed trout.
Step 4
Stuff the trout with the remaining mushroom and herb mixture. While keeping the fish open, spoon in one quarter of the mushroom and herb mixture, then tightly close and press down.
Step 5
Place the trout in a non-metal baking dish and spoon the reserved mushroom mixture on top. Cover and marinate the fish in the refrigerator for about 4 hours.
Step 6
Then preheat the oven to 355°F (350 degrees Fahrenheit) and bake the trout for 20–25 minutes, until the fish is opaque and the flesh flakes easily. Before serving, garnish with orange and thyme.
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