Trout In A Red Pepper Blanket
|Red peppers||3 , seeded and quartered|
|Pine kernels||50 Gram, toasted|
|Fresh breadcrumbs||50 Gram|
|Garlic||3 Clove (15 gm), finely chopped|
|Olive oil spray||1|
|Freshly ground black pepper||To Taste|
|Spatchcocked trout||4 (Ask Your Fishmonger To Open And Fillet The Trout, Removing The Head And Tail)|
Char the peppers in the oven or over a gas flame until the skin is blackened.
Place the peppers in a paper bag and seal.
Allow the peppers to steam in their own heat for 15 minutes, then remove and peel.
Place in a food processor with their juice and blend.
Add the pine kernels, breadcrumbs and garlic and blend again to a smooth puree.
With the food processor running, add the olive oil in a thin stream.
Season with black pepper to taste.
Rub the trout on both sides with the red pepper puree.
Refrigerate for 30 minutes.
Heat a ridged griddle plate, large frying pan or barbecue until very hot.
Lightly spray the surface with olive oil and cook the trout, flesh-side down, for 3 minutes.
Turn the fish carefully and cook for a further 3 minutes.
Transfer to a serving platter and serve with noodles, rice or new potatoes.