Ingredients
- 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
- 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
- Spread out the nuts ina shallow pan and bake for 3-4 minutes until golden brown, shaking the pan occassionally. Chop the nuts roughly
- 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.
- Stir the rice, chopped tomatoes, sun dried tomatoes, toasted nuts and tarragon into the onion mixture. Season the stuffing well.
- 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
- 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.
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