MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Brook Trout Grilled with Wild Rice
Categories:
Yield: 4 Servings
1 tb Olive oil
2 c Thinly sliced leek; divided
1 1/2 c Sliced mushrooms
1 Clove garlic; crushed
4 c Water
1/2 c Uncooked wild rice
1/4 ts Salt; divided
1/4 ts Pepper; divided
4 Thyme sprigs
4 (8 oz) cleaned brook trout
1 tb Butter
1 tb Chopped fresh parsley
Additional thyme sprigs;
.. optional
Heat oil in a medium saucepan over medium-high
heat. Add 1/4 cup leek, mushrooms and garlic;
sauté 3 minutes. Add water, rice, 1/8 teaspoon
salt and 1/8 teaspoon pepper; bring to a boil.
Cover, reduce heat and simmer 50 minutes or until
rice is tender. Drain rice, reserving 1 cup
liquid; set rice aside. Return liquid to pan.
Bring to a boil and cook 8 minutes or until
reduced to 1/2 cup. Remove from heat; set broth
aside and keep warm.
Place 1 sprig thyme in the center of a 10" square
of aluminum foil. Place 1 fish on top of thyme.
Sprinkle fish cavaties with remaining salt and
pepper. Stuff 1/2 cup rice mixture into cavaties
of fish. Wrap fish in foil, twisting the ends to
seal.
Prepare grill and place the foil wrapped fish on
grill rack; grill 10 minutes on each side or until
fish flakes easily with a fork. Unwrap fish;
remove and discard skin. Set the fish aside and
keep warm.
Melt butter in a small saucepan over medium-high
heat. Add remaining leek and sauté 2 minutes or
until tender. Divide leek evenly among four
serving plates and top with fish. Drizzle 2
tablespoons broth evenly over each fish and
sprinkle with parsley. Garnish with additional
thyme sprigs if desired.
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