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| Marinated Trout
6 trout, about 255 - 375 gr. each, with heads on and cleaned thoroughly salt and pepper to taste flour as required 1 1/2 cups olive oil 4 - 6 cloves garlic 1 1/2 cups each dry white wine and red wine vinegar 2 Tbsp. parsley, chopped very finely 1 Tbsp. thyme 3 bay leaves Sprinkle the trout inside and out with salt and pepper and then dust with flour. In a large heavy skillet heat half the oil and in this fry the trout over a medium flame until nicely browned and cooked through. If you do not have a skillet large enough for all of the trout, fry the trout in two separate batches). Gently transfer the trout to a shallow casserole dish. To the skillet add the remaining oil and heat through. In this saute the garlic cloves over a medium flame until just browned. Let cool, and then add the remaining ingredients. Bring to a boil and continue to boil until the liquids are reduced by half. Pour the liquids over the trout, cool, cover and refrigerate for 1 - 2 days, occasionally spooning the marinade over the fish. Serve well chilled Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |