Chief Longwind Of The North
Certified/Certifiable
Ingredients:
1/4 cup uncooked Sage-based Bread Dressing (stuffing) per fillet
1- 8 inch Trout Fillet per person
Cooking spray
Extra Virgin Olive oil (with a leafy bouquet rather than fruity)
Salt
Pepper
Dill Weed
Toothpicks
Preheat oven to 450 degrees F.
Wash the trout fillets and lay on a clean working surface, skin-side down. Lightly splash the flesh with olive oil. Sprinkle with dill weed and lightly with salt. Spoon about 3 tbs. of the dressing onto the flesh and spread evenly accross the surface. Carefully roll the fish from the head end to the tail end. Do not roll tightly. Secure with a toothpick. Place on a parchment covered cookie sheet and lightly spray with cooking oil. Lightly salt. Bake for 20 minutes. Remove from oven and serve with your favorite sides.
Created this recipe Tuesday night in preperation for an Elder's Honors dinner that I'm supervising. Had to see if the idea would work. I made two roulaides, one with the dill weed, and one without. The dill weed definitely added to the dish. I would think a creamy bechemel, flavored with lemon, or tarragon would be great if ladled over the top.
Seeeeeeya; Goodweed of the North
1/4 cup uncooked Sage-based Bread Dressing (stuffing) per fillet
1- 8 inch Trout Fillet per person
Cooking spray
Extra Virgin Olive oil (with a leafy bouquet rather than fruity)
Salt
Pepper
Dill Weed
Toothpicks
Preheat oven to 450 degrees F.
Wash the trout fillets and lay on a clean working surface, skin-side down. Lightly splash the flesh with olive oil. Sprinkle with dill weed and lightly with salt. Spoon about 3 tbs. of the dressing onto the flesh and spread evenly accross the surface. Carefully roll the fish from the head end to the tail end. Do not roll tightly. Secure with a toothpick. Place on a parchment covered cookie sheet and lightly spray with cooking oil. Lightly salt. Bake for 20 minutes. Remove from oven and serve with your favorite sides.
Created this recipe Tuesday night in preperation for an Elder's Honors dinner that I'm supervising. Had to see if the idea would work. I made two roulaides, one with the dill weed, and one without. The dill weed definitely added to the dish. I would think a creamy bechemel, flavored with lemon, or tarragon would be great if ladled over the top.
Seeeeeeya; Goodweed of the North