fbpx

Ingredients

Serves 4

  • 2 fresh trout, each about 500g/11?4lb
  • 75g/3oz/3?4 cup mixed unsalted cashew nuts, pine nuts, almonds and hazelnuts
  • 25ml/11?2 tbsp olive oil, plus extra for drizzling
  • 1 small onion, finely chopped
  • 10ml/2 tsp grated fresh root ginger
  • 175g/6oz/11?2 cups cooked white long grain rice
  • 4 tomatoes, peeled and very finely chopped
  • 4 sun-dried tomatoes in oil, drained and chopped
  • 30ml/2 tbsp chopped fresh tarragon
  • 2 fresh tarragon sprigs
  • salt and ground black pepper
  • dressed green leaves, to serve

Method

1. Using a sharp knife, fillet the trout. Check the cavity for any remaining tiny bones and remove these with tweezers.

2. Preheat the oven to 190ºC/375ºF/Gas 5. Spread out the nuts in a baking tray and bake for 3–4 minutes, shaking the tray occasionally. Chop the nuts..

3. Heat the oil in a small frying pan and fry the onion for 3–4 minutes until soft. Stir in the ginger, cook for 1 minute more, then spoon into a mixing bowl.

4. Add the rice to the mixture in the bowl, then stir in the chopped tomatoes, sun-dried tomatoes, toasted nuts and chopped tarragon. Season the stuffing with plenty of salt and black pepper.

5. Place each of the trout in turn on a large piece of oiled foil and spoon the stuffing into the cavity. Add a sprig of tarragon and a drizzle of olive oil.

6. Fold the foil over to enclose each trout and put the parcels in a large roasting pan. Bake for 20–25 minutes until the fish is tender. Cut the fish into thick slices. Serve with the green salad.

Connect on Facebook Connect on Twitter Connect on Instagram
Connect on Twitter

Stay up to date with Our Latest Tweets

Loading tweet...

Sign up to our Newsletter
to be entered into our monthly prize draw!