Try this Stuffed Sewin with Laver Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 200C/400F/gas 6. To make the stuffing, finely chop the leek and bacon, then melt the butter in a frying pan. saute the leek until it softens, then add the bacon and continue to saute until the bacon is cooked but not brown. Stir in the breadcrumbs and herbs and continue to cook for another 3-4 minutes, stirring to prevent the breadcrumbs stocking. Stir in the lemon juice and season with a little black pepper. Place the trout in a baking dish and fill the cavity with the stuffing mixture. sprinkle little sprigs of rosemary over the fish. Stretch the bacon rashers with the back of a knife, then wrap them around the trout to pull together the cavity and keep the stuffing in place. Sprinkle over the fruit juices, then seal the baking dish carefully with foil and cook the trout for about 25 minutes, until just tender. Check occasionally to make sure that the fish has not dried out, and be very careful not to overcook it. If the fish is virtually cooked but the bacon has not crisped up, open up the foil, baste the fish and place the dish under a medium grill for a minute or two. To make the laver sauce, put the laver pur?e in a fine sieve and leave it to drain for a few minutes. Melt the butter in a small saucepan, and stir in the laver and fruit juices. Serve the fish, garnished with orange slices and a fresh rosemary sprig, and with a side dish of the warm sauce. Laver puree: Tear up the nori and put it in a saucepan with about 300ml water. Bring to the boil, then simmer with about 300ml water. Bring to the boil, then simmer for about 5 minutes, stirring, until the nori disintegrates completely. Drain off any remaining water, and you should be left with about 125g. For a dry puree pour the puree into a fine sieve and leave it to drain for about 5 minutes, until you are left with about 50g. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (774g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1255 | ||
Calories from Fat: 680 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.6g | 101 % | |
Saturated Fat 30.5g | 152 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 8.9g | ||
Cholesterol 126.6mg | 39 % | |
Sodium 1972.5mg | 68 % | |
Potassium 820.4mg | 22 % | |
Total Carbohydrate 113.1g | 33 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 105.2g | ||
Protein 31.3g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1255
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