This is a recipe that a very good friend of mine tried on me. He knew that I am not a big lover of fish but that I do like crab. He thought that if he could create a dish that would combine the two I would come to like it. I will admit that it was very tasty.
This is quite a simple dish to create and goes well with salad or rice. Serve with fresh vegetables and a nice glass of chilled white wine.
What You Will Need:
4 pieces of streaky bacon rashers
30g of butter
55g of sliced spring onions
1 large celery stalk, diced
The grated rind of 1 large lemon
1 tablespoon of fresh parsley, chopped
30g of crumbs made from day old French or Italian bread
Salt and pepper
170 – 225g of white crabmeat
1 egg, beaten
4 whole pieces of fish – trout or red snapper – 450g each, gutted and boned for stuffing
One. Preheat the oven to Gas Mark 5 or 190 degrees.
Two. Place the butter in a frying pan and fry the bacon until they are crispy. Drain the back on paper towels and then chop into pieces.
Three. Drain all the fat into a bowl except for one teaspoon and place to one side. Brush a little of the fat on a baking dish or roasting tin that will fit the pieces of fish. Then put to one side.
Four. Heat the remaining fat in the frying pan and add the spring onions and celery. Stir occasionally for 5 to 7 minutes until soft.
Five. Take the vegetables, breadcrumbs, lemon zest, parsley, salt and pepper and mix them together. Then fold in the bacon and crabmeat and bind with the egg.
Six. Take the fish and open each one like a book with the skin side down. Take the bowl of stuffing and spread it over one side of the fish, packing it firmly. Then take the other side of fish and close gently. You can use cocktail sticks to keep it closed if necessary.
Seven. Place the fish in the prepared baking tray or dish. Brush the tops with a little bit of the fat you placed to one side earlier and bake for about 25 to 30 minutes, or until the fish is cooked.
Eight. Transfers the fish carefully to warmed serving plates and immediately serve.