Stuffed Trout

Stuffed trout is a delightful dish that lends itself to various variations. Here is a classic recipe with an Italian twist.

Ingredients

• 2 already cleaned and scaled trouts (about 300-400 grams each)
• 100 grams of breadcrumbs
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 handful of fresh parsley
• 50 grams of pine nuts
• 2 anchovy fillets in oil
• 1 lemon (juice and grated zest)
• Salt and pepper to taste

Preparation

1. Preheat the oven to 180 °C.
2. In a pan, heat a tablespoon of oil and sauté the chopped garlic cloves until golden.
3. Add the breadcrumbs to the pan and toast for a few minutes, stirring frequently.
4. Remove the garlic and add the pine nuts, chopped parsley, grated lemon zest, and the chopped anchovy fillets. Mix everything together to amalgamate the ingredients and turn off the heat.
5. Season the inside of the trouts with salt, pepper, and a little lemon juice, then fill the cavity of each trout with the prepared breadcrumb mixture.
6. Close the openings of the trouts with toothpicks or kitchen twine.
7. Place the stuffed trouts on a baking sheet lined with parchment paper, drizzle with a stream of extra virgin olive oil and add a pinch of salt on the surface.
8. Bake and cook for about 20-25 minutes or until the trout is golden brown and cooked to the right point.
9. Serve the stuffed trout piping hot, perhaps with a sprinkling of fresh parsley and lemon slices on the side for garnish.

Curiosity

Stuffed trout is a classic fish dish in many Italian regions, particularly in the Alpine and Apennine areas, where trout is a local catch. There are many variations of stuffing for trout, some even include dried fruit such as raisins or walnuts.

To accompany the stuffed trout, you could choose a fresh and fruity white wine, like a Vermentino from Liguria or a Sauvignon from Trentino-Alto Adige. Enjoy your meal!