Crab & Thyme-Stuffed Rainbow Trout
From RABBIT HILL INNYield:
Yields 4 servingsWith Ratatouille and Tarragon Tomato Bisque
Directions
Ingredients for the trout:
4-8 ounce whole boneless Rainbow Trout, headless
1 tsp fresh thyme leaves
1/2 cup tomato, chopped & seeded
1/2 tsp chopped garlic
salt & pepper to taste
1/2 lb jumbo lump crab
1/2 cup blanched, chopped asparagus
1/2 cup homemade mayo or aioli
1 Tbls chopped shallot
- Combine crab, thyme, asparagus, tomato, garlic, shallot, mayo and salt & pepper in a bowl and mix well.
- Open trout, skin side down, and divide mixture evenly on each fish.
- Bake at 400°F in a convection oven for 10-12 minutes on an oiled pan
Ingredients for the Ratatouille:
1 cup diced zucchini
1 cup diced eggplant
1/4 cup each diced red, yellow, green peppers
1 Tbls basil chiffonade (sliced in this strips)
1 cup white wine
1/2 cup canola oil
1 cup diced yellow squash
1/2 cup diced yellow onion
1 Tbls minced garlic
1 Tbls fresh thyme leaves
1/2 cup tomato paste
salt & pepper to taste
- In a large pan, sauté eggplant, squash, and zucchini in canola oil until tender. Add onions, peppers, garlic, and herbs and continue sautéing until tender.
- Add tomato paste, salt & pepper, and cook until tomato paste starts to stick to the pan.
- Add wine and scrape pan to loosen tomato paste. Cook until just a little liquid remains.
- Refrigerate overnight
- Warm as needed over low-medium heat. Do not add liquid.
Ingredients for the Bisque:
1 chopped shallot
1/2 cup tomato paste
1 1/2 Tbls fresh tarragon, chopped
1/4 cup brandy
1 clove minced garlic
2 cups heavy cream
1/4 cream sherry
2 Tbls canola oil
salt & pepper to taste
- In a saucepan over medium heat, sauté shallots and garlic in canola oil until translucent.
- Stir in tomato paste and cook until color starts to change and paste starts to stick to pan.
- Add brandy and sherry away from the flame; then cook until reduced by half, stirring constantly.
- Add cream and tarragon and reduce by half again, stirring often.
Putting it all together:
Steam up some basmati rice. Make a bed of rice on the center of each plate. Lay stuffed trout on rice bed. Garnish with quenelles of ratatouille. Drizzle with tomato-tarragon bisque.
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