Friday, September 2, 2011

Tarragon Stuffed Roasted Trout

 When in Doubt, Roast a Trout!!

Super easy and absolutely delicious!! Leftovers make a wonderful chowder.

1 whole trout, head and bones removed by fishmonger
2 garlic cloves, finely diced
10 sprigs fresh tarragon
1 lemon sliced
cherry tomatoes, zucchini or yellow squash sliced length wise and 6 spears asparagus
Parsley chiffonade
salt and pepper to taste
1 tsp fresh lemon zest
1 tbs butter, cubed and olive oil to drizzle

Lay trout flat, skin side down and generously salt and pepper. Spread garlic, tarragon and 2 slices of lemon on the fish and fold closed. Rest on bed of veggies, but top with tomatoes and remaining lemon slices, salt and pepper, drizzle with a touch of olive oil and dot with 1 tbs butter and sprinkle with parsley. Pop it in the oven at 350 and roast about 15 minutes until it's done. Despite what Gordon Ramsey says, I like to drizzle a little real truffle oil on the fish before serving (I like Olivier Napa Valley- you can order from them online. Their 25 year aged balsamic is fantastic too while you're at it).  The fish will be perfumed with the stuffing and taste glorious...

This was inspired by a dish I learned from my idol Thomas Keller

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