Quinoa-Stuffed Trout

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.