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Recipe for :

Stuffed Trout Wrapped in Fig Leaves
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

4 Whole Rainbow Trout (8oz each)
1 tablespoon Olive Oil
4 Sprigs Thyme, chopped
4 Sprigs Marjoram, chopped
1 Bulb Fennel, thinly sliced
1 Bunch Lavender
2 Lemons, thinly sliced
salt & pepper to taste
fig leaves, large

Method
  • Preheat oven to 400º.
  • Blanch fig leaves in salted boiling water for 3 to 5 minutes until limp and pliable. Shock in ice bath and set aside.
  • Sauté fennel with thyme and marjoram in olive oil until soft.
  • Rinse trout inside and out, lightly season with salt & pepper.
  • Layer the inside of the trout with 1 to 2 lavender sprigs, a few tablespoons of the sautéed fennel mixture, 2 to 3 slices of lemon.
  • Wrap each trout tightly with two fig leaves.
  • Place trout in a baking dish and water to cover bottom 1/2" up the side of the dish. Cover pan and place into oven.
  • Poach 15 - 20 minutes or until fish flakes. Open fig leaves slightly, garnish with lavender blossoms. Serve immediately.

Serves 4

Martin James

 
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