Name: Baked Trout with Rice, Tomatoes and Nuts
Yield: Serves four
Cuisine: Spanish
Ingredients: 75 g/3 oz/¾ cup mixed unsalted almonds, pine nuts or hazelnuts; 1 small onion, finely chopped; 25 ml/1½ tbsp olive oil, plus extra for drizzling; 4 tomatoes, peeled and very finely chopped; 175 g/6 oz/1½ cups cooked white long grain rice; 10 ml/2 tsp grated fresh root ginger; 4 sun-dried tomatoes in oil, drained and chopped; 30 ml/2 tbsp chopped fresh tarragon; 2 fresh trout, about 500g/1¼ lb each; salt and ground black pepper; 2 fresh tarragon sprigs; dressed green salad leaves, to serve

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Trout is very popular in Spain, particularly in the North, where it is fished in many rivers. Here is a Modern recipe for Trucha Rellena, baked in foil with a rice stuffing in which sun-dried tomatoes have been used in place of the more traditional chillies.

Ingredients

2 fresh trout, about 500g/1¼ lb each
75 g/

Method

Preheat the oven to 190°C/375°F/Gas 5. If the trout is unfilleted, use a sharp knife to fillet it. Remove any tiny bones remaining in the cavity using a pair of tweezers.