Now I thought it was about time I posted a recipe with trout on my blog. Yes, why not, freshwater fish for a change.
My uncle has a pool where he keeps trout which quickly turn into massive beasts. I certainly wouldn't fancy falling into his pool, one could easily feed a family of four! Lucky chap, when he is hungry he gets his net out, fishes the lively shiny things out and pops them in the oven or on a hot barbecue in the summer. You couldn't get fresher fish than that!
Sadly as I don't have a garden big enough for a fish-pool I have to "fish them" from the isles of a supermarket... I guess it is easier.
Take a look at these stuffed Scottish trouts I bought at M & S. With plenty of pinenuts, capers, garlic and parsley in their belly this is a very tasty dish and the earthy flavour of the pinenuts go well with the fish.
A rustic, country style meal for the weekend maybe?
- Prep Time : 20 minutes
- Cook Time : 20 minutes
Chop the parsley, pinenuts, garlic and bread
Put the ingredients in the bowl, add 3 tbsp of olive oil, bread, lemon zest, salt and pepper, Parmesan, eggs and mix well until you get a paste-like consistency. It should not be too wet. Add extra bread if needed.
Stuff the trout with the filling
With a kitchen string tie the trout so that the filling will stay in place during cooking. Make small incisions in the fish skin between the string. Drizzle with lemon and olive oil and bake for 20 minutes at 180C.
When it is cooked drizzle some more olive oil and lemon juice over it and serve. A green salad will go perfectly with this dish.
I am pleased to enter this to "Made with Love Mondays" hosted by Javelin Warrior. A great site to look for plenty of delicious from scratch recipes! Also as I have used parsley for this recipe I am sending it to "Cooking with Herbs" kindly hosted by Karen over at Lavender and Lovage.