Dacor Wall Ovens User Manual download pdf (Page 112)

RECIPES

107

White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel

Nonstick vegetable oil spray

2 large red bell peppers, cut into

⁄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

⁄3 cup uncooked)

2 Tablespoons pine nuts, toasted

⁄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

⁄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

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Dacor Wall Ovens User Manual Page 112