Baked Avocado with trout
Serves 4 Preparation time: 15 minutes Cooking time: 20 minutes
An unusual hot entree dish, particularly useful when the avocados are not ripe enough to be eaten raw.
225g poached troutI medium onion
2 avocado pears
Juice of 1 lemon
Dash of Worcester sauce
Ground black pepper
2 tablespoons fresh breadcrumbs
Pre-heat the oven to 220C 425 F Gas Mark 7.
1 Remove any skin and bones from fish and flake. Slice onion and fry in butter until opaque
2 Cut avocados in half lengthwise, discards stones and scoop out flesh. Mix with lemon juice, onion, Worcester sauce, seasoning, and fish. Pile mixture back into avocado skins and press down well.
3 Place avocados in earthenware dish. Sprinkle with breadcrumbs and dot with butter. Bake in the hot oven for 20 minutes.
Serving suggestions: Serve each on an individual entree plate with melba toast
Click Here for Another Recipe
Click here to get back to Trouto's Home Page.
This page is copyright to Bryan Beecher 1997