Recipe by New England Executive Chef Tim Ridge
- 4 6-oz. whole U.S. farmed rainbow trout, cleaned and deboned
- 2 cups balsamic vinegar
- 1 cup wild onions, thinly sliced
- 8 thin lemon slices, seeds removed
- 1/2 cup chopped parsley
- 1/2 cup white wine
- 4 tbsp. olive oil
- salt and pepper to taste
- 2 cups precooked rice pilaf
In a medium saucepan, reduce the balsamic vinegar over medium heat by 2/3. Set aside to cool. Season the fish with salt and pepper both inside and out. Stuff each fish with 1/4 of the sliced onion, 2 slices of lemon and 1/4 of the chopped parsley. Wrap the fish with foil, leaving one end open. Pour 1/4 of the wine and 1 tablespoon of the oil into the open end and seal. Preheat the oven to 325 degrees and bake the fish for 20 minutes or until it flakes easily with a fork.
To plate, put the rice pilaf on the plate and open the foil, carefully removing the fish and placing on top of the rice. Drizzle the balsamic glaze over the fish and garnish with fresh parsley.