Trout stuffed to the gills

Just as we were deliberating what we would devour for dinner the other night, an obviously psychic neighbour bought around a freshly caught trout wrapped obligingly in yesterdays paper! Perfect… to create a delicious recipe…..

I’m not a fan of seafood dishes where you constantly have to probe your hands into unwanted shells and tails, picking- if you’re lucky- small bones from between your teeth or in drastic cases, performing the heimlich maneuver on your friends from your fishes splintering skeleton! However, I thought it would be nice to stuff this lovely trout, so I decided to fillet it first and follow an original Jamie Oliver…

Serves 3

  • 1 whole large trout, filleted into two or 4 small fillets
  • 1 handful of flaked almonds
  • 1 bunch of mint, shredded
  • 1 generous handful of breadcrumbs
  • zest and juice of 2 lemons
  • 1 garlic clove, crushed
  • 3 slices of Parma ham/streaky bacon
  • Handful of artichokes in oil- drained and chopped roughly
  • 2 sprigs of fresh thyme
  • Creme fraiche to serve
  • String
  1. Toast the almonds in a hot, dry frying pan for a couple of minutes until fragrant
  2. Crush in a pestle and mortar until fine, leaving some more chunky pieces
  3. Tip into a bowl and add the breadcrumbs, crushed garlic, mint, thyme leaves, lemon zest and juice and a glug of extra virgin olive oil to moisten. Season with lots of cracked black pepper and salt.
  4. Cut about 3 lengths of string and lay one trout fillet on a lined baking tray on top, skin side down. Spread the fleshly upside with the mixture and then place the second fillet on top, skin side up.
  5. Lay the Parma ham/bacon slices on top and tie tightly with the string. Scatter any remaining filling around the edge.
  6. Bake in a preheated oven at 220°C for about 15 minutes until crisp and cooked.
  7. Serve with a lemony creme fraiche.