Preparation:
Sauté‚ five ingredients until onions are golden.
Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper.
Stuff the trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then truss with toothpicks.
Rub outside with olive oil.
Grill for about 3 minutes each side or just until flesh becomes white.
From The Undersea Gourmet: The Great Seafood Book) |
