Recipes
Trout stuffed with spinach & pine nuts
The charred barbecue taste and the nutty, fruity filling enhance the earthy flavour of the fish
The charred barbecue taste and the nutty, fruity filling enhance the earthy flavour of the fish
Cook: 18 Mins
Serves: 4
Price: £1.95 per serving
Nutritional Information
Each 256g serving contains
Energy
1359kj
325kcal
1359kj
325kcal
16%
Fat
15.4g
15.4g
Med
22%
22%
Saturates
2.3g
2.3g
Med
12%
12%
Sugars
4.9g
4.9g
Low
5%
5%
Salt
0.51g
0.51g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
531kj/127kcal
Typical energy values per 100g:
531kj/127kcal
Ingredients
25g pine nuts
15g butter
160g baby spinach
25g sultanas
2 whole trout
Oil, for brushing
Lemon wedges, to serve
Method
1
In a large frying pan, cook the pine nuts on a medium heat until golden, tossing regularly. Put in a bowl.
2
Heat the butter in the pan. Add the spinach and cook, stirring, until it wilts.
3
Add the sultanas and pine nuts. Season and set aside.
4
Cut the heads and fins off each trout, then extend the cut in the belly down the entire length. Open out the fish and put it, belly-side down, on a board. Press down on the backbone with the palm of your hand, to loosen it. Turn the fish over and pull out the bones.
5
Stuff with the filling. Cut diagonal crosses in the skin, then brush with oil. Cook for 5-8 minutes on each side, until the flesh flakes easily. Or oven bake for 20 minutes at 190C/170C Fan/Gas 5.