02-17-2004, 06:38 PM
[size 2]Ingredients
For the trout:
1 sea trout fillet
1 red pepper, cut into strips
drizzle of balsamic vinegar
salt and freshly ground black pepper
For the lemon pilaf rice:
30g/1oz butter
2 shallots, chopped
110g/4oz rice (preferably pilaf)
55ml/2fl oz white wine
290ml/½ pint boiling water
1 bay leaf
1 lemon, cut into quarters
Method
1. Preheat a large ovenproof saucepan and a griddle pan.
2. Preheat the oven to 180C/350F/Gas 4.
3. Melt the butter in the large saucepan. Add the shallots and sauté until soft.
4. Add the rice and stir to coat the grains in butter.
5. Add the wine, boiling water, bay leaf and lemon quarters.
6. Cover the saucepan and place in the oven. Cook the rice for 12 minutes.
7. While the rice is cooking, griddle the trout, skin side down, for 3 minutes each side.
8. Add the red pepper to the griddle pan. Griddle for 2 minutes, or until browned.
9. Season the trout, then transfer to a plate. Serve the trout topped with the peppers and then a drizzle of balsamic vinegar.
10. Remove the rice from the oven and serve to the side of the sea trout.[/size]
[signature]
For the trout:
1 sea trout fillet
1 red pepper, cut into strips
drizzle of balsamic vinegar
salt and freshly ground black pepper
For the lemon pilaf rice:
30g/1oz butter
2 shallots, chopped
110g/4oz rice (preferably pilaf)
55ml/2fl oz white wine
290ml/½ pint boiling water
1 bay leaf
1 lemon, cut into quarters
Method
1. Preheat a large ovenproof saucepan and a griddle pan.
2. Preheat the oven to 180C/350F/Gas 4.
3. Melt the butter in the large saucepan. Add the shallots and sauté until soft.
4. Add the rice and stir to coat the grains in butter.
5. Add the wine, boiling water, bay leaf and lemon quarters.
6. Cover the saucepan and place in the oven. Cook the rice for 12 minutes.
7. While the rice is cooking, griddle the trout, skin side down, for 3 minutes each side.
8. Add the red pepper to the griddle pan. Griddle for 2 minutes, or until browned.
9. Season the trout, then transfer to a plate. Serve the trout topped with the peppers and then a drizzle of balsamic vinegar.
10. Remove the rice from the oven and serve to the side of the sea trout.[/size]
[signature]