Name: Quinoa-Stuffed Trout
Yield: Serves 4
Ingredients: juice and rind of 1 lemon; 550 ml/18 fl oz/2½ cups fish stock; salt and ground black pepper; 50 g/2 oz/⅓ cup finely chopped dried apricots; finely cut lemon rind shreds, to garnish; 50 g/2 oz/⅓ cup raisins; 30 ml/2 tbsp olive oil; roasted potatoes and green salad, to serve; 1 clove garlic, crushed; 30 ml/2 tbsp sumac; 2.5 ml/½ tsp ground cinnamon; 1 medium onion, finely diced; 4 small whole trout (about 1 kg/2¼ lb total weight), cleaned and descaled; 175 g/6 oz/1 cup pearl quinoa

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Sumac comes from the berries of a shrub that grows in Africa and North America. It has a rich red colour and adds a lovely tangy flavour to food. Here, it offsets the rich oiliness of trout, which is stuffed with quinoa, dried fruit and herbs. This dish looks impressive but is deceptively easy to make. Serve any leftover stuffing with the fish.