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RECIPES
107
White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel
Nonstick vegetable oil spray
2 large red bell peppers, cut into
1
⁄
2
-inch-wide strips
1 large fennel bulb, thinly sliced, tops reserved
1 Tablespoon extra-virgin olive oil
1 cup cooled cooked white rice (about
1
⁄
3
cup uncooked)
2 Tablespoons pine nuts, toasted
1
⁄
4
cup chopped fennel tops, from reserved
4 boneless trout fillets
Adjust oven rack to position 2. In Dacor Guide, select
Trout fillet
. Allow oven to preheat. Spray large rimmed baking sheet with
nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until
vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and
1
⁄
4
cup chopped fennel
fronds in bowl. Season stuffing with salt and pepper. Set aside.
Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle trout with salt and pepper.
Roast until trout fillets are opaque, about 15 minutes. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable
mixture alongside.
Serves 4.
Trout Fillet
Default Mode and Temperature:
Surround Convection Roast/400˚
Suggested Time:
15 minutes
Tips:
Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function:
DACOR GUIDE- FISH-#2 Trout Fillet
Summary of Contents for Discovery Wall Ovens
Page 1: ...Discovery Wall Ovens...
Page 28: ...Bakery Cakes...
Page 39: ...Bakery Pastries...
Page 48: ...Bakery Cookies...
Page 59: ...Bakery Breads 1...
Page 67: ...Bakery Breads 2...
Page 74: ...Souffles...
Page 78: ...Meat Beef Veal...
Page 88: ...Meat Pork...
Page 93: ...Meat Lamb...
Page 99: ...Poultry...
Page 110: ...Fish...
Page 119: ...Potatoes...
Page 123: ...Pizza...
Page 127: ...Multiple Rack Meals...