Brook Trout Grilled With Wild Rice Recipe - Cooking Index
Brook Trout Grilled With Wild Rice Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 2 cups | 474ml | Thinly sliced leek -- |
| Divided | ||
| 1 1/2 cups | 355ml | Sliced mushrooms |
| 1 | Garlic - crushed | |
| 4 cups | 948ml | Water |
| 1/2 cup | 80g / 2.8oz | Uncooked wild rice |
| 1/4 teaspoon | 1.3ml | Salt - divided |
| 1/4 teaspoon | 1.3ml | Pepper - divided |
| 4 | Thyme sprigs | |
| 4 | Cleaned brook trout -- | |
| (8-ounce) | ||
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Chopped fresh parsley |
| Additional thyme sprigs -- | ||
| (optional) |
Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; sautee 3 minutes. Add water, rice, 1/8 teaspoon salt, 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender.
Drain rice, reserving 1 cup cooking liquid; set rice aside.
Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set broth aside, and keep warm.
Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into the cavity of each fish. Wrap fish in foil, twisting the ends to seal.
Prepare grill, and place the foil wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily when tested with a fork. Unwrap fish; remove and discard skin. Set the fish aside, and keep warm.
Melt butter in a small saucepan over medium-high heat. Add remaining leek, and sautee 2 minutes or until tender.
Divide leek evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.
Recipe By : Cooking Light, Sept. 1995, page 100
Source:
National Pork Producers Council
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.