Stuffed trout

    1 hour 5 min

    For this dish you need to debone and hollow out a whole trout. The boneless fish is then mixed with hard boiled eggs, cheese and bread soaked in milk to make the filling. Preparing the trout might be a bit challenging so this is a recipe for experienced cooks.

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    Serves: 6 

    • 1 (800g) whole rainbow trout, gutted and cleaned
    • 3 eggs
    • 1 onion, minced
    • 50g butter
    • 1 slice wheaten bread
    • 60ml milk
    • 100g hard cheese (Parmesan or other), grated
    • 2 tablespoons prepared whole-grain sweet mustard
    • salt and pepper to taste

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Remove the bone of the trout using scissors. Cut off the backbone at the base of the skull and by the tail.
    3. Scrape the meat off the bone and skin using a fork. You’ll have an empty skin with a head and tail.
    4. Finely chop the flesh of the fish or chop in the food processor.
    5. Hard boil the eggs. Peel and dice.
    6. Brown minced onion in butter. Add the onion along with the butter to the minced fish.
    7. Soak bread in the milk, then mash the bread and add to the fish along with the milk.
    8. Add grated cheese, eggs and mustard. Add salt and pepper.
    9. Stuff the fish taut with the filling and secure with toothpicks.
    10. Rub the fish with salt and pepper and brush all over with olive oil. Bake for 30 to 40 minutes.

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