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.

1 comment:

Anonymous said...

This is a superb dish. the filling calls for a lot of ingredients and labour. I make double and freeze it for next time