Salmon Trout Stuffed with Rice Recipe
Serves/Makes: 6 - 8
Ingredients:
- 1 (approximately 4-pound / 2-kg) salmon trout, cleaned
- 2 lemons
- Rinse salmon trout under cold running water.
- Well wipe dry the inside and the outside of the fish set aside.
- Cut 1 lemon into thin slices.
- Layer half of lemon slices inside salmon trout, top with stuffing and then with remaining lemon slices.
- Grease a thick, large sheet of al foil.
- Layer salmon trout onto al foil wrap and tightly seal salmon trout.
- Bake into a preheated 450°F (230°C) oven, 10 minutes per inch (2.5 cm) fish thickness, until fish flesh can easily be broken-up with a fork.
- Cut remaining lemon into 4 wedges serve, along with salmon trout.
- 3 tablespoons (45 g) butter
- 1/2 cup (125 mL) green onions, sliced
- 2 cups (500 mL) boiled rice
- 1/3 cup (80 mL) freshly chopped parsley
- 1/2 teaspoon (2.5 mL) thyme
- 1/2 teaspoon (2.5 mL) salt
- Pepper, to taste
- In a fry pan, melt butter over medium heat.
- Soften green onion slices for 3 to 4 minutes.
- Immediately remove fry pan from heat.
- Mix in boiled rice, chopped parsley, thyme, salt and pepper.
This recipe for Salmon Trout Stuffed with Rice serves/makes: 6 - 8
Main Ingredient: Trout
Preparation Method: Baked
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