Whole baked trout with chargrilled asparagus and herbed mayonnaise
Whether or not you are planning an elaborate menu or only going in advance for tomorrow Whole baked trout with chargrilled asparagus and herbed mayonnaise. This recipe comes from many years of participating in at kitchen. I find that including a few ingredients to your recipe provides thickness to that which exactly is ordinarily bland. You might be on the lookout for milder food items to make along with your leftovers. Great and light Whole baked trout with chargrilled asparagus and herbed mayonnaise ideal for post-vacation. The ingredients within this recipe get your tongue thumping, also have become waist-friendly once you want a'bite' after an active getaway. Utilizing several substances as choices, this soup is loaded using a fall and hot flavor which makes it creamy. The perfect Whole baked trout with chargrilled asparagus and herbed mayonnaise to heat you up on chilly winter months. Perfect for applying leftover. Serving size are a important component of your diet. You ought to compare the exact amount of that food you generally eat to the serving size recorded on the label. Eating huge servings or portions can result in weight gain.
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How to make Whole baked trout with chargrilled asparagus and herbed mayonnaise
Yield = 4Prep time: 0:05
Cook time: 0:17
Total time: 0:22
Ingredients
- 4 whole rainbow trout, cleaned, scaled (see note)
- 2 red onions, thinly sliced into rings
- 2 lemons, thinly sliced, plus wedges to serve
- 1 bunch dill, 1/2 finely chopped
- 2 tbs olive oil, plus extra to brush
- 1/2 cup (150g) whole-egg mayonnaise
- 1 tbs capers, rinsed, drained, chopped
- 1/4 bunch flat-leaf parsley, leaves picked, finely chopped
- 2 bunches asparagus, trimmed
Method
- Step 1 Preheat the oven to 220°C and line a baking tray with baking paper.
- Step 2 Place fish on the lined baking tray and stuff each cavity with onion, lemon slices and dill sprigs. Season and drizzle with oil. Bake for 12 minutes or until just cooked through.
- Step 3 Meanwhile, combine the mayonnaise, capers, chopped dill and parsley in a small bowl. Season and set aside.
- Step 4 Preheat a chargrill or frypan over high heat. Brush asparagus with extra oil, then cook, turning, for 5 minutes or until lightly charred and tender.
- Step 5 Serve the fish and asparagus with herbed mayonnaise and lemon wedges to squeeze over.
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