Stuffed Trout With Swiss Chard
|Pine nuts||3⁄4 Cup (12 tbs)|
|Bay leaves||4 Small (dry)|
|Olive oil||3 Tablespoon|
|Onion||1 Large, sliced|
|Whole trout||32 Ounce (boned)|
|Swiss chard||8 Ounce|
Grate peel (colored part only) from orange; set aside.
Cut off and discard all remaining peel and white membrane.
Thinly slice fruit crosswise; set aside.
Toast pine nuts in a wide frying pan over medium heat until golden (about 7 minutes), shaking pan frequently.
Pour out of pan and set aside.
Add bay leaves and 2 tablespoons of the oil to pan; stir for 30 seconds.
Add grated orange peel and onion; cook, stirring often, until onion is golden (about 15 minutes).
Remove from heat and mix in pine nuts.
Rinse trout and pat dry.
Using half the onion mixture and all the bay leaves, evenly stuff trout cavities, placing one leaf in each fish.
Fasten fish shut with wooden picks.
Brush fish all over with remaining 1 tablespoon oil, then place in a 9- by 13-inch baking dish.
Bake, uncovered, in a 400° oven until fish are opaque but still moist in thickest part; cut to test (about 18 minutes).
Remove wooden picks.
While fish are baking, trim and discard discolored stem ends from chard.
Rinse chard, drain, and cut crosswise into 1-inch strips.
Remove remaining onion mixture from frying pan and set aside.
Add about 1/4 inch water to pan and bring to a boil over high heat.
Stir in chard; reduce heat, cover, and simmer until stems are tender when pierced (about 10 minutes).
Drain off any liquid from cooked chard; then stir in remaining onion mixture.
Place one trout on each of 4 warm dinner plates; spoon chard mixture alongside.
Garnish with orange slices.