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-feeds four
- 4 boneless trout, 8-10 ounces each
- 1 bunch spinach
- 2 leaves dried fresh basil
- 1 pinch oregano
- 1 pinch coarse pepper
- 2 ounces grated feta cheese
- 8 marinated grape leaves(if leaves are large you will only need four)
- 1 juiced lemon
- 1 egg yolk
To make the stuffing, put the spinach, basil, oregano, pepper, cheese,
and egg yolk in a food processor, and coarse chop it. You'll end up
with a creamy paste. Divide this into four equal parts, then stuff the
cavities of the trout. Wrap the trout in the grape leaf, then put it
into a large casserole dish, sprinkle with a pinch of salt along with
a squirt of lemon juice, then bake for 20 minutes in a pre-heated oven
at 350 degrees. The grape leaves should be crisp on top. If you're looking
for a wine with this dish try a nice chianti.
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