Joyce Goldstein

Trout Stuffed with Bread Crumbs, Pine Nuts, and Currants

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

top 1000Back to Square One: Old-World Food in a New-World Kitchen

Back to Square One

By Joyce Goldstein

Published 1992

  • About

The traditional Middle Eastern dolma, or grape leaf, filling can be used as a stuffing for fish as well as for vegetables. In Turkey this dish is most often prepared with mackerel; Americans seem to prefer the milder and sweeter trout or coho salmon trout. Serve with sautéed spinach or broiled eggplant and zucchini.

Ingredients

  • 3 tablespoons olive oil or unsalted butter
  • 1 cup chopped onions
  • 2

Method

Procedure

Heat the oil or butter in a small sauté pan or skillet over medium heat. Add the onions and cook until tender, about 7 minutes. Add the coriander and allspice or cinnamon, if using, and cook 1 to 2 minutes. Stir in the pine nuts, currants, parsley, dill, and toasted bread crumbs. Season to taste. Let cool.

Spoon the stuffing mixture into the cavities of the trout and