Recipe Courtesy of Louisiana Kitchen & Culture magazine
What a simple and lovely plate of deliciousness! Flaky trout fillets served with steamed asparagus, a lemon-butter sauce and a rice pilaf studded with mushrooms, thyme, celery, and onions. Super satisfying and healthy, this recipe is easy to make and is very flavorful. ( The recipe actually calls for the fish to be stuffed with the rice pilaf, but since I had skin-on trout fillets to work with, I decided to bake the fillets and simply serve them on top of the rice instead.)
(To view this recipe, click on the blue title of the blog post above*)
‘Speckled Trout with Asparagus’
Ingredients:
- Recipe Courtesy of Louisiana Kitchen & Culture magazine*
- 1 tablespooon butter
- 1 finely diced small onion
- 1 stalk finely diced celery
- ½ cup diced wild mushroom
- ½ teaspoon thyme
- ½ teaspoon cayenne pepper
- 2 cloves minced garlic
- 1 cup cooked white rice
- 4 skinless trout fillets
- Salt and pepper or Creole seasoning
- 2 Tablespoons vegetable oil
- 1 pound asparagus, trimmed
- Butter
- lemon slices
Directions:
- Preheat the oven to 425 degrees.
- Melt butter in a skillet over medium-high heat. Add onion and celery; saute until sweated and beginning to soften. Add mushrooms and cook, stirring frequently for 5 minutes. Add thyme, cayenne, and garlic and cook, stirring, for 1 minute. Remove from the heat and stir into cooked rice; cool mixture. Taste; adjust seasoning. Rinse trout fillets under cold running water; pat dry. Place over a few layers of paper towels and season lightly on each side.
- Divide rice mixture into 4 portions; form each into a tight ball and place 1 on each fillet; roll up and place on a greased oven pan; seam side down. Lightly sprinkle additional seasoning over top if desired. Bake about 15 minutes or until fish is cooking through and stuffing is warm. Steam, boil or bake asparagus until tender; toss hot with butter and season to taste. Place each stuffed fish onto a warm plate and serve with steamed asparagus.
Tagged: asparagaus, fish, lemon, lemon butter, Louisiana Kitchen & Culture, mushrooms, pilaf, rice, rice pilaf, speckled trout, trout
Leave a Reply