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Ingredient
Whole Rainbow Trout with a Lemon and Ginger Stuffing
Introduce
Chef :
Keith VigonWhole Rainbow Trout with a Lemon and Ginger Stuffing
Another way to introduce the healthy eating goodness of fish to your family
Ingredient
Food ration :
4 servingsCooking time :
80 mins
375 g
Basmati rice
3 tablespoons
finely snipped chives plus more for garnish
2-3 bunches
spring onions finely sliced
pinch
chilli powder
2 ounces
softened butter
to taste
salt and pepper
strips
lemon rind for garnish
Cooking instructions
* Step 1
Thoroughly rinse the rice in several changes of water to remove the starch
* Step 2
Place into a large saucepan of boiling water for 10 to 15 minutes or until the rice is softened, drain thoroughly.
* Step 3
Put the rice into a large bowl and add the toasted pine kernels, chives, spring onions, ginger, chilli and lemon rind. Season to taste with the salt and pepper
* Step 4
Stuff the trout with the mixture
* Step 5
Line a baking sheet with a large piece of foil allowing sufficient to enable you to fold comfortably over.
* Step 6
Spread the batter over the foil place the trout on top and pour over the lemon juice.
* Step 7
Fold the foil over the trout then fold in the edges together to seal.
* Step 8
Place into a preheated 220°C oven and bake for 15 minutes until cooked.Serve immediately garnish with the chives and strips of lemon rind
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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