Trout Stuffed with Bread Crumbs, Pine Nuts, and Currants

Name: Trout Stuffed with Bread Crumbs, Pine Nuts, and Currants
Yield: Serves 6
Ingredients: Salt and freshly ground pepper; 6 boneless trout, coho salmon trout or small mackerel, heads removed, 8 to 10 ounces each; 2 cups fresh bread crumbs, lightly toasted in a skillet with 3 tablespoons olive oil or unsalted butter; 1 tablespoon chopped fresh dill; ¼ cup currants, soaked in hot water to cover and drained; 2 tablespoons chopped parsley; 3 tablespoons olive oil or unsalted butter; Lemon wedges, for garnish; 2 teaspoons ground coriander; Olive oil for brushing the fish; 1 cup chopped onions; 1 teaspoon ground allspice or cinnamon (optional); ¼ cup pine nuts, toasted

Preparation info

Serves
6

Difficulty
Easy

Appears in

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

Fish course
Pescatarian
Spicy

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