Trout In A Red Pepper Blanket Recipe
Ingredients
| 3 red peppers, seeded and quartered | ||
| 50 g pine kernels, toasted | ||
| Breadcrumbs | 50 Gram | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Olive-oil spray | ||
| black pepper | 1 | |
| 4 'spatchcocked' trout (ask your fishmonger to open and fillet the trout, removing the head and tail) | ||
Directions
Char the peppers in the oven or over a gas flame until the skin is blackened.
Place the peppers in a paper bag and seal.
Allow the peppers to steam in their own heat for 15 minutes, then remove and peel.
Place in a food processor with their juice and blend.
Add the pine kernels, breadcrumbs and garlic and blend again to a smooth puree.
With the food processor running, add the olive oil in a thin stream.
Season with black pepper to taste.
Rub the trout on both sides with the red pepper puree.
Refrigerate for 30 minutes.
Heat a ridged griddle plate, large frying pan or barbecue until very hot.
Lightly spray the surface with olive oil and cook the trout, flesh-side down, for 3 minutes.
Turn the fish carefully and cook for a further 3 minutes.
Transfer to a serving platter and serve with noodles, rice or new potatoes.
Place the peppers in a paper bag and seal.
Allow the peppers to steam in their own heat for 15 minutes, then remove and peel.
Place in a food processor with their juice and blend.
Add the pine kernels, breadcrumbs and garlic and blend again to a smooth puree.
With the food processor running, add the olive oil in a thin stream.
Season with black pepper to taste.
Rub the trout on both sides with the red pepper puree.
Refrigerate for 30 minutes.
Heat a ridged griddle plate, large frying pan or barbecue until very hot.
Lightly spray the surface with olive oil and cook the trout, flesh-side down, for 3 minutes.
Turn the fish carefully and cook for a further 3 minutes.
Transfer to a serving platter and serve with noodles, rice or new potatoes.
Chef
