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Stuffed Ruby Trout, Fennel, Scallions, and Herbs
http://www.seriouseats.com/recipes/2012/10/stuffed-ruby-trout-fenn...
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Ingredients
categorized
original
4 whole ruby trout, deboned (steelhead or rainbow also acceptable)
Sea salt, to taste
1 teaspoon ground fennel seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground brown mustard seeds
1/2 teaspoon ground yellow mustard seeds
4 lemons, 2 halved lengthwise and thinly sliced, 2 halved for juicing
2 fennel bulbs, halved, cored, and thinly sliced, plus fronds
2 bunches green onion, trimmed and halved through the stalk
2 radishes, thinly sliced
1/2 cup flat leaf parsley, stemmed and chopped
2 tablespoons tarragon, stemmed and roughly chopped
2 tablespoons chives, chopped
Extra-virgin olive oil, to finish
Ingredients
categorized
original
This recipe is
gluten-free
This recipe is
paleo
Produce
Chives
(
2
tablespoons
)
Fennel bulbs
(
2
)
Flat leaf parsley
(
1/2
cup
)
Green onion
(
2
bunches
)
Lemons
(
4
)
Radishes
(
2
)
Tarragon
(
2
tablespoons
)
Seafood
Ruby trout, whole
(
4
)
Cooking & Baking
Fennel seeds, ground
(
1
teaspoon
)
Mustard seeds, ground brown
(
1/2
teaspoon
)
Mustard seeds, ground yellow
(
1/2
teaspoon
)
Olive oil, Extra-virgin
(
1
)
Sea salt
(
1
)
White pepper, ground
(
1/2
teaspoon
)
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
All 5,555 recipes
Social Stats
30.7
Rating
1-100
11
Tweets
2
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Views
6
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Recipe Stats
Published October 5, 2012 (4 months ago).
18 people saved this recipe.
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