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
- 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
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.
12 thoughts on “Baked Stuffed Trout Recipe with pinenuts and capers”
Dear Alida, That truly is fresh fish your uncle catches!!
I have to go to the store too for my fish.
This looks delicious. I do love pinenuts, though they are very expensive here, so I don’t buy them anymore, but this does look wonderful.
Have a beautiful weekend. Blessings dear. Catherine xo
Alida this look stunning!!
I can only get the frozen one here. This looks so very fresh and delicious, Alida.
That is one lucky Uncle you have there. Since moving to PA, I haven’t needed to buy trout either. So many people are biting at the bit to go fishing this year and when trout season opens, there are tons of fisherman who just give it away!
I have never stuffed it with pine nuts though. As Catherine said, they are expensive here and Marion doesn’t really care for them. I may just try hiding some in a stuffed trout for me and make hers without.
Thank you so much for sharing, Alida…
E’ da tempo che non preparo delle trote, questa tua versione mi ispira molto, con quella farcitura deve essere squisita, Buona domenica, baci!
Your uncle is so fortunate to be able to farm his own trout! So deliciously fresh… Like you, I’d have to rely on local market for my fish which never seem to be as fresh as I’d like… But this version sounds delicious, Alida, and love the simple stuffing…
Your have a very blessed uncle to have his own fish pool.I really like your recipe to stuff the fish with, but I am not a fan of eating things with heads or tails.Sorry, if it was just the middle of the fish, I wouldn’t mind that. Maybe I can get the head, and tail taken off at the market. I know it is all in the presentation, but I just couldn’t do that…great stuffing/filling.. Very flavorful I am sure. Thanks for the info, and good luck on your entry in the contest. Your recipes are always so fabulous, you just have to win them over…Blessings Dottie 🙂
Oh it looks soooo good, you almost wanna make me try fish again, which I hate. Congrats lovely Alida.
GORGEOUS recipe and STUNNING photos Alida, and thanks so much for linking up to cooking with herbs too! Karen
Thanks so much for hosting Karen 🙂
Get an extra pair of hands. I got my husband to help. We tied the fish in 3 places with a long string but really, we made it up as we went along!