 |
Trout Stuffed With Watercress
|
|
|
|
 |
|
|
TASTE TEMPTERS
by Chef Lucia Watson*
|
To serve four . . .
|
|
4 whole trout, heads removed
2 c. watercress leaves (as stemless as possible), packed tightly, and chopped
2 tbsp. chopped shallots
1 c. bread crumbs
2 tbsp. butter
juice of 1 lemon
chopped zest of 1 lemon
1 tbsp. mustard
salt and pepper
1 splash white wine
|
Melt the butter in a heavy sauté pan. Add the shallots and cook, stirring occasionally, about 3 minutes. Add the watercress and cook about 1 to 2 minutes, or until they turn a bright green. Remove the pan from the heat and add lemon juice and zest.
Combine the watercress mixture with the bread crumbs. Season with salt and pepper. Taste and adjust.
Lay out the trout. Brush lightly with mustard, sprinkle lightly with salt and pepper.
Spread the filling evenly inside the trout, then close the trout. Place the fish in a glass, ceramic, or nonreactive pan. Add just enough white wine to cover the bottom of the pan.
Bake at 350 degrees Fahrenheit for about 15 minutes or until cooked through. Serve with fresh spring vegetables.
|
|
|
|
|
* Lucia Watson owns Lucia's, one of the Twin Cities' best restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612/825-1572). Drop by and say hello.
|
|
|
|
|
|
|
|
|
| |
