Wednesday, October 3, 2007

Baked Trout with Rice, Tomatoes and Nuts

This is a Spanish recipe that I love making. The recipe is from the book "Spanish Food and Cooking" by Pepita Aris. Try it. You won't be dissapointed!!

  • 2 fresh trout about 500g/1 1/4 Ib each
  • 75g/3oz/ 3/4 cup mixed unsalted almonds, pine nuts or hazelnuts
  • 25 ml/ 1 1/2 tbsp olive oil, plus extra for drizzling
  • 1 small onion finely chopped
  • 10 ml/ 2 tsp grated fresh root ginger
  • 175g/6 0z/ 1 1/2 cup cooked white long grain rice
  • 4 tomatoes peeled and very finely hopped
  • 4 sun dried tomatoes in oil, drained and chopped
  • 30 ml/ 2 tbsp chopped fresh tarragon
  • 2 fresh tarragon springs
  • salt and ground black pepper
  • dressed green salad leaves to serve
  1. Preheat the oven to 190 C/375 F. If the trout is unfilleted, use a sharp knife to fillet it. Remove any tiny bones remaining in the cavity using a pair of tweezers
  2. Spread out the nuts ina shallow pan and bake for 3-4 minutes until golden brown, shaking the pan occassionally. Chop the nuts roughly
  3. Heat the olive oil in a small frying pan and fry the onion for 3-4 minutes until soft and translucent. Stir in the grated ginger, cook for a further 1 minute, then spoon into a mixing bowl.
  4. Stir the rice, chopped tomatoes, sun dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
  5. Place the trout on individual large pieces of oiled foil andspoon the stuffing into the cavities. Add a sprig of tarragonanda drizzleofolive oil or oil from the sundried tomatoes
  6. Fold the foil over toenclose each trout completely, and put the parcels in a large roating pan. Bake for about 20 minutes or until the fish is just tender. Cut the fish into thick slives. Serve with salad leaves.

Basboosa (thanks Fedai!)

Basboosa recipe:

  • Preheat oven 350.

Make qater (syrup):

  • Dissolve 2 cups sugar in 1 1/2 cup of water.
  • Bring to boil, add 1 tabl. lemon juice.
  • Simmer on low for 10-15 min.
  • Add 2 tsp. orange blossom water. remove from heat.
  • Set aside to cool.


  • 2 cups smead kheshen
  • 1 cup sugar
  • 2 Tabl. unsalted butter melted
  • 1/2 cup coconut
  • 1 1/2 cup sour cream or yogurt (can add 1 cup yogurt and 1/2 cup sour cream..if want..thats what I do.)
  • 1/2 tsp. baking soda
  • pinch of salt
  1. mix ingredients well with wooden spoon.
  2. grease pan with 2 tabl. of taheena (sesame paste). Or you may grease with oil.
  3. Pour mixture in pan and spread evenly.
  4. Sprinkle w/ almonds
  5. Cut into serving pieces before putting in oven. Middle rack 30-40 min.
  6. Broil to get that golden color.
  7. Remove and pour cold syrup all over it.

Syrup needs to be cold and basboosa needs to be hot!