New York City Chefs Daily Recipe for 05/20/2002 : Trout with Olives Baked in Paper
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Trout with Olives Baked in Paper recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 05/20/2002 : Trout with Olives Baked in Paper
"Trout with Olives Baked in Paper"
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"As we graze it grows"

4 medium trout, about 10 oz. each, gutted
5 tablespoons olive oil
4 bay leaves
Salt and freshly ground black pepper
4 slices Pancetta or bacon
4 tablespoons chopped shallots
4 tablespoons chopped fresh parsley
1/2 cup dry white wine
24 green olives, pitted

Preheat the oven to 400 degrees. Wash the trout well in cold water. Drain. Pat dry with paper towels.  Lightly brush oil onto 4 pieces of parchment paper each large enough to enclose one fish.  Lay one fish on each piece of oiled paper. Place a bay leaf in each cavity, and sprinkle with salt and pepper.  Wrap a slice of Pancetta around each fish. Sprinkle with 1 tablespoon each of chopped shallots and parsley.  Drizzle each fish with 1 tablespoon of oil and 2 tablespoons of dry white wine.  Add 6 olives to each packet.  Close the paper loosely around the fish, rolling the edges together to seal them completely. Bake for 20 - 25 minutes.  Place each packet on an individual plate and open to serve.  Serves 4.
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