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Stuffed Brook Trout with Green Onion Vinaigrette 2014-06-26 https://www.metro.ca/userfiles/image/recipes/ombles-de-fontaine-farcis-vinaigrette-oignons-verts-grilles-10114.jpg PT15M PT13M PT28M

Preheat the barbecue at medium-high heat (550 °F).When the grill is hot, place the green onions on it and cook 2 minutes on each sides. Remove from the grill and set aside.Combine the olive oil, the honey, rice vinegar, cilantro leaves and the grilled green onions in a blender.Pulse until you get an «almost smooth» vinaigrette (about 2 minutes).Season with salt and pepper and set aside.Stuff the interior of each brook trout with one bay leaf, a few cilantro leaves and some lemon slices.Season with salt and pepper.Brush 1 Tbsp. (15 mL) of olive oil on the two sides of each brook trout.Place the brook trouts on the grill and cook them 5 minutes on the first side.Turn them around gently, using a long spatula and continue cooking for about 4 to 5 minutes.Remove the fish from the heat and place the trouts on a serving platter.Pour the vinaigrette on the fish and serve immediately.You can serve the fish whole or choose to remove the filets and serve them individually.

4 Chef Caroline McCann

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Stuffed Brook Trout with Green Onion Vinaigrette

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servings

0:15

Preparation

0:13

COOKING

0:28

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

vinaigrette

5

green onion, stems removed

2 1/2 Tbsp.
(37 mL)
extra virgin olive oil

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BASSO EXTRA VIRGIN OLIVE OIL

$12.99 ea.

1 L

1/2 tsp.
(2 1/2 mL)
honey

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SELECTION HONEY

$2.99 ea.

375 G

PEACE RIVER HONEY

$9.49 ea.

375 g SELECTED VARIETIES

1 Tbsp.
(15 ml)
rice vinegar

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SELECTION WHITE VINEGAR

$1.99 ea.

2.5 L SELECTED VARIETIES

1 Tbsp.
(15 ml)
cilantro leaves, washed and patted dry

salt and pepper to taste

stuffing

2

brook trout, rinced and fins removed

2

bay leaves

1/4 cup
(65 mL)
cilantro leaves

1

lemon, cleaned and sliced

2 Tbsp.
(30 mL)
extra virgin olive oil

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BASSO EXTRA VIRGIN OLIVE OIL

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1 L

salt and pepper to taste

Imprimer ma sélection

Preparation

Preheat the barbecue at medium-high heat (550 °F).

When the grill is hot, place the green onions on it and cook 2 minutes on each sides. Remove from the grill and set aside.

Combine the olive oil, the honey, rice vinegar, cilantro leaves and the grilled green onions in a blender.

Pulse until you get an «almost smooth» vinaigrette (about 2 minutes).

Season with salt and pepper and set aside.

Stuff the interior of each brook trout with one bay leaf, a few cilantro leaves and some lemon slices.

Season with salt and pepper.

Brush 1 Tbsp. (15 mL) of olive oil on the two sides of each brook trout.

Place the brook trouts on the grill and cook them 5 minutes on the first side.

Turn them around gently, using a long spatula and continue cooking for about 4 to 5 minutes.

Remove the fish from the heat and place the trouts on a serving platter.

Pour the vinaigrette on the fish and serve immediately.

You can serve the fish whole or choose to remove the filets and serve them individually.

Source : Chef Caroline McCann

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