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
Esta historia es de la edición Issue 48 2019 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 48 2019 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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