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Stuffed Idaho Trout with a Roasted Lemon Caper Sauce
http://www.bunkycooks.com/2012/01/chef-dena-marino-on-board-the-ce...
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Ingredients
categorized
original
2 each 8-ounce whole trout fillets
7 ounces Extra-virgin olive oil
2 whole lemons
6 each Parma prosciutto, sliced
8 whole sage leaves
1 pinch sea salt
1 pinch black pepper
4 tablespoons unsalted butter
1 1/2 tablespoons capers
Ingredients
categorized
original
Produce
Lemons, whole
(
2
)
Sage, whole leaves
(
8
)
Meat
Each parma prosciutto
(
6
)
Condiments
Capers
(
1 1/2
tablespoons
)
Cooking & Baking
Black pepper
(
1
pinch
)
Olive oil, Extra-virgin
(
7
ounces
)
Sea salt
(
1
pinch
)
Dairy
Butter, unsalted
(
4
tablespoons
)
Other
2 each 8-ounce whole trout fillets
Preparation
Read recipe preparation on
bunkycooks.com
Bunkycooks
www.bunkycooks.com
All 171 recipes
Social Stats
41.5
Rating
1-100
29
Tweets
4
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Shares
13
StumbleUpon
Views
10
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Recipe Stats
Published January 19, 2012 (1 year ago).
17 people saved this recipe.
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