Baked Stuffed Trout Recipe with pinenuts and capers

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. 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

Ingredients

• whole trout gutted and scaled – 4
• eggs – 2
• the zest of one lemon
• lemon juice for drizzling
• olive oil
• capers – 2 tbsp
• pinenuts – 100 g
• garlic cloves – 3
• salt and pepper
• a couple of slices of rustic bread
• a small bunch of parsley
• grated Parmesan cheese – 4 tbsp

Instructions

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.

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