lunedì 10 maggio 2010


Fish entree

I was talking with Luciano (our friend chef and owner of Luciano's Restaurant) about fish and he came out with this recipe, good for all fishes but, especially, for freshwater fishes.

2 trouts
1 cup frozen of fresh peas
2 bunches parsley, leaves only
2 cloves garlic
1/2 cup extra virgin olive oil
4 tbsp bread crumbs

Preheat oven at 350.

Open trouts lengthwise and debone them (you can avoid this step buying trout fillets).

Arrange peas, parsley leaves, a pinch of salt and garlic in a blender and process, adding oil in a slow stream, until you obtain a smooth pesto.

Brush, with 1 tbsp of olive oil, an ovenproof dish and arrange trouts skin side down; spread with peas pesto.

Bake on central rack for about 10 minutes, then sprinkle with bread crumbs and cook for 5 more minutes, or until a golden crust forms.

Serve immediately with a fresh salad and/or steamed or sauteed vegetables.

This recipe serves 4 (depending on the trouts size).

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