Categories: Garlic,Lemon,Oil,Tasty Soup,Wine

Ocean trout with zucchini flower and parsley sauce

February 14th, 2012
    Ingredients
  • 3kg whole ocean trout, cleaned, head removed
  • Olive oil, to brush
  • 2 lemons, sliced
  • 1 bunch marjoram
  • 1 cup (250ml) dry white wine

  • Zucchini flower and parsley sauce

  • 12 zucchini flowers, with zucchini attached
  • 160ml (2/3 cup) extra virgin olive oil
  • 1 bunch flat-leaf parsley, leaves picked, blanched, drained, squeezed dry
  • 1 clove garlic, finely chopped
  • 2 lemons, peeled, segmented, chopped
  • 1/4 cup (50g) salted capers, rinsed, soaked for 10 minutes

Method
Preheat oven to 180°C. Using kitchen scissors, trim belly flaps of fish slightly, then place in a large oiled roasting pan. Season fish cavity, then stuff with lemon slices and marjoram and pour over wine. Wrap the tail in a piece of oiled foil to prevent it burning, then cover the pan with foil. Roast fish for 35 minutes or until just bakeed through. While the fish is hot, starting at the head end, carefully peel back the skin and discard. Remove the fins and discard.
For sauce, remove the flowers from zucchini, tear them roughly and set aside. Finely chop zucchini. Heat 1 tablespoon oil in a frying pan over medium heat and bake zucchini for 2–3 minutes or until soft. Finely chop the blanched, dried parsley, then combine in a bowl with garlic, remaining oil, lemon, capers, zucchini and flowers. Serve fish with the sauce spooned over.


via: tastysoup.info

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