Quinoa-Stuffed Trout

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

The Quinoa Cookbook

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.

Ingredients

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

Method

  1. Heat the oven to 180°C/350°F/Gas 4. Heat 15 ml/1 tbsp of the olive oil in a medium pan and add the onion, garlic, sumac and cinnamon.
  2. Fry for a few minutes to soften the onion and release the spice flavours. Add the stock to the pan with the lemon juice and rind, and stir in the quinoa.
  3. Bring to the boil and simmer for 8 minutes. Add the apricots and raisins, and simmer for a further few minutes until the quinoa is cooked and the fruit plump. Season to taste.
  4. Pat the fish dry with kitchen paper. Brush the skin with the remaining oil and lay the whole fish on a board to enable stuffing. Fill each fish with the fruited quinoa mix. Place the fish in a serving dish and cover with foil.
  5. Bake for 20-30 minutes, until the fish is light pink and flaky. Dry-fry leftover stuffing in a frying pan to reheat.
  6. Garnish the fish with lemon rind shreds and serve with the reheated stuffing, roasted potatoes and salad.

Variation

Use other oily fish, such as mackerel and salmon, depending on availability.

Nutritional Information: Gluten free with GF fish stock Energy 478kcal/2008kJ; Protein 37g; Carbohydrate 45g, of which sugars 18g; Fat 18g, of which saturates 3g; Cholesterol 98mg; Calcium 97mg; Fibre 7g; Sodium 494mg.