One of our favourite French chefs, Manu Feildel, shares his favourite Good Friday recipe.
OCEAN TROUT ‘COULIBIAC’ EN CROUTE
PREP + COOK TIME 1 HOUR 25 MINUTES SERVES 6
1½ tablespoons olive oil 30g butter
¾ cup (150g) white long-grain rice
1 teaspoon cumin seeds
1 teaspoon coriander seeds
400ml fish stock
1 lemon, finely grated rind
4 eschalots, chopped finely
250g button mushrooms, sliced thinly
6-8 silverbeet stalks, core removed, leaves shredded
1/3cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh dill
2 x 375g packets puff pastry sheet, thawed (see tip)
800g piece ocean trout (or king trout), skin removed, pin boned
هذه القصة مأخوذة من طبعة Issue 48 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 48 2019 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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