buckytom
Chef Extraordinaire
i stole an idea from an episode of everyday itaian, and modified one of giada's recipes to suit my ingredients.
Whole Baked Veggie Stuffed Trout
ingredients:
2 whole trout, cleaned, de-finned, beheaded (the original recipe calls for leaving the head on, but that creeps out my wife)
1 small bulb of fennel
1 small head of bok choy, washed and greens removed from stem
1 large onion
2 large stems of fresh thyme (or more, if you like thyme)
evoo, balsamic vinegar, and s&p.
procedure:
all of the work for this dish is in the cleaning of the trout and preparing the veggies.
first, start by thinly slicing the fennel, bok choy stems, and onion on a long bias. combine veggies, add the thyme and toss in evoo, s&p, and just a splash of balsamic vinegar.
stuff the veggie mix into the body cavity of the trout, making sure one stem of thyme goes onto each fish. tie the fish closed to keep it from all falling out. push as much stuffing into it as you can.
put fishes on their sides in a glass baking dish and pile up any remaining veggies between the fish, drizzle evoo generously over top, and sprinkle with s&p.
bake for 25 to 30 minutes at 400 degrees, until the fishes are cooked thru, and the veggies are soft.
the trick is to slice the veggies thin enough that they will cook in the same amount of time as the fish.
the skin should just peel away, and the meat should practically fall apart away from the bones. serve with roasted red skins potatoes.
edited to add: the last few times i made this, i didn't use bok choy, and i added a lot more thyme, and it was just as good.
Whole Baked Veggie Stuffed Trout
ingredients:
2 whole trout, cleaned, de-finned, beheaded (the original recipe calls for leaving the head on, but that creeps out my wife)
1 small bulb of fennel
1 small head of bok choy, washed and greens removed from stem
1 large onion
2 large stems of fresh thyme (or more, if you like thyme)
evoo, balsamic vinegar, and s&p.
procedure:
all of the work for this dish is in the cleaning of the trout and preparing the veggies.
first, start by thinly slicing the fennel, bok choy stems, and onion on a long bias. combine veggies, add the thyme and toss in evoo, s&p, and just a splash of balsamic vinegar.
stuff the veggie mix into the body cavity of the trout, making sure one stem of thyme goes onto each fish. tie the fish closed to keep it from all falling out. push as much stuffing into it as you can.
put fishes on their sides in a glass baking dish and pile up any remaining veggies between the fish, drizzle evoo generously over top, and sprinkle with s&p.
bake for 25 to 30 minutes at 400 degrees, until the fishes are cooked thru, and the veggies are soft.
the trick is to slice the veggies thin enough that they will cook in the same amount of time as the fish.
the skin should just peel away, and the meat should practically fall apart away from the bones. serve with roasted red skins potatoes.
edited to add: the last few times i made this, i didn't use bok choy, and i added a lot more thyme, and it was just as good.
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