Fish
96
Stuffed Citrus Trout
Serves 2
Oven Accessory: Pyrex® tray + wire shelf in lower position
2 trout, 250-300g (9-11oz) each
Stuffing:
4 spring onions, finely chopped
50g (2oz) button mushrooms, finely sliced
2cm (
3/4
”) cube fresh ginger, peeled and grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt & pepper
Wash the fish and pat dry. Fill the fish cavities with the onions, mushrooms and ginger and
arrange the fish on the Pyrex® tray. Pour over the soy sauce and lime juice. Season and
marinade for one hour. Fill Steam Water Tank. Place Pyrex® tray on wire shelf and cook
on
CONVECTION 200ºC
+
STEAM LOW
for 15 mins.
Cooking method
Ingredients
Содержание NN-CS596S
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