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4 tablespoons butter, divided
3 tablespoons minced onion
1 garlic clove, minced
1 cup white rice
2 cups chicken stock
1/8 teaspoon salt
1/2 cup chopped parsley
3 tablespoons slivered, sun dried oil-packed tomatoes
1 lemon, juiced
2 teaspoons grated lemon peel
2 tablespoons butter
1 1/2 pounds whole trout, boned
In a large heavy skillet, melt 3
tablespoons butter; reserve 1 tablespoon. Add the onion, garlic, and rice;
sauté over medium-low heat, stirring continuously until the rice is
golden, about 5 minutes.
Add the chicken stock and salt. Stir, cover, and cook until all the liquid
is absorbed, about 15 minutes. Remove from heat; stir in the parsley,
tomatoes, lemon juice and grated lemon peel.
Preheat the oven to 400°F. Lightly butter a 13x9x2-inch baking-serving
dish, using about 1 tablespoon butter; reserve remaining butter. Place the
fish in the dish and butter both sides, using the remaining 1 tablespoon
butter.
Place 1/3 to 1/2 cup rice into the cavity of the trout. Spoon the
remaining rice around the fish. Cover the surrounding rice with aluminum
foil, leaving the fish exposed. Bake for about 10 minutes per inch
thickness of the stuffed fish.* Bake until the flesh feels firm and flakes
easily when tested with a fork. Serve at once.
*NOTE: Baking for about 10 minutes per inch thickness means gauging the
gutted, unstuffed fish at its thickest part when the fish is lying flat on
one side. A fish of about 1 1/2 inches thickness would be baked for about
15 minutes.
Serves 3 |
