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WHOLE TROUT WITH BREADCRUMBS AND ANCHOVIES 5 tablespoons extra virgin olive oil (75ml) |
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Soak toothpicks in water for one hour.
Heat 3 tablespoons (45ml) of oil in skillet over medium heat. Add onions and
sauté until soft. Transfer to large bowl and cool. Add egg and 2 tablespoons
(30ml) parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until
well combined.
Season the stuffing with pepper to taste.
Using a sharp knife make ½ inch diagonal cuts threw the skin on each side of fish.
Season the cavities with salt and pepper
Spoon stuffing into cavity (do not pack tightly) Use toothpicks to close cavity.
Preheat barbeque to 375° F/190°C.
Brush grill with oil. Brush the trout all over with 1 tablespoon (30ml) oil.
Season the skin with salt. Place whole trout on the grill and cook for 5-7
minutes per side.
Using metal spatula, transfer fish to platter. Remove toothpicks and sprinkle
with remaining parsley.
Yield: 4 servings
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