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.
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.
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