Stuffed Trout With Porter Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1rainbow trout, about 1½ pounds, boned and left whole
- 1tablespoon soy sauce
- ¼teaspoon Chinese five-spice powder
- 1½tablespoons grapeseed oil
- ½cup chopped onion
- 1tablespoon minced fresh ginger
- 1clove garlic, minced
- ⅓cup dry bread crumbs
- 1tablespoon minced chives
- 6oil-packed anchovy fillets
- Juice of ½ lime
- ½cup porter
- 1½tablespoons Asian sesame oil
Nutritional analysis per serving (3 servings)
542 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 12 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 50 grams protein; 793 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dry trout. Open it flat on a sheet of foil. Brush flesh with half the soy sauce and sprinkle on the five-spice powder. Heat oven to 500 degrees.
- Step 2
Heat 1 tablespoon of the grapeseed oil in a medium skillet on low. Add onion, ginger and garlic, and saute until soft. Stir in bread crumbs, increase heat to medium and cook, stirring until crumbs are golden brown. Fold in chives.
- Step 3
Spread bread crumbs on fish. Arrange anchovies atop bread crumbs on one side of the fish. Using the foil to lift the fish, close it up around the bread crumb stuffing. Skewer the cavity shut. Brush fish on both sides with remaining oil. Transfer to an ovenproof baking dish that can also go on top of the stove
- Step 4
Roast fish for 15 minutes. Remove baking dish from the oven and transfer fish to a serving platter. Add lime juice, porter, sesame oil and remaining soy sauce to baking dish. Cook on medium-high until sauce has reduced by about half and starts to become syrupy. Pour over fish and serve.
Private Notes
Comments
I liked this recipe very much in using COSTCO steelhead trout. I substituted dried mushrooms reconstituted in veggie stock and molasses for the Porter beer. I served with Mashed Potatoes and green beans which paired well. I've been asked to consider cooking this for Christmas Day dinner as a clue to how it was received.
Good flavors, just not enough of them. Each component (fish, stuffing, sauce) lacked in punch and then all kinda blended into a salty, wheaty, earthy profile when put together. The sauce reduced to 1/4 without thickening.
This is an excellent recipe! You need the foil to fold the fish over the stuffing, as well as transfer to the baking dish. I used a cast iron skillet. I didn't get the sauce to a "syrupy stage", but it still tasted good. We had the leftover for lunch the next day, delicious cold!
Rich and very tasty. I closed the fish after stuffing and unfolded onto our plates. Worked out fine. Sauce gave it that something extra. I had to youtube how to fully debone and it got easier as I continued filleting my four trout.
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