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    Rainbow Trout with Spicy Plum Sauce


    Source of Recipe


    Internet

    List of Ingredients




    Serves 4

    4 rainbow trout steaks (about 6oz each)
    1 teasp paprika
    1 teasp olive oil
    4 fresh bay leaves
    4 cloves garlic
    1 dessert apple, cored and cubed
    1 inch section fresh ginger, finely shredded
    1 large Spanish onion, chopped
    8 oz Victoria plums, halved and stoned
    1 teasp five spice powder
    1/4 pint apple juice
    1 teasp dark soy sauce

    Line a baking dish with some lightly oiled foil.

    Rub both sides of the fish with paprika, then set each piece on
    some frash bay on the foil.

    In a large frying pan, saute the garlic, apple, ginger and onion
    in the oil for 5 minutes.

    Put a little into the central cavity of each trout steak. Bake
    the fish towards the top of an oven preheated to 200 C (400F, gas
    mark 6) for about 18-20 minutes, uncovered.

    Add the plums, 5 spice powder, apple juice and soy sauce to the
    frying pan. Cook over medium heat, uncovered, for 5 minutes, then
    covered for 10-12 minutes more while the fish cooks, then puree in
    a blender to a sauce. Serve the fish with some hot sauce poured
    over around it and the remainder in a sauce boat on the table.

    Serve with parsleyed brown rice and cucumber salad.

    Recipe




 

 

 


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