19 | August | 2019
This recipe comes from northern Spain, where trout is very popular. If you fillet the fish before you bake it, it cooks more evenly and no bones get in the way of the stuffing
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.