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- Persian trout
Persian trout
Nutrition facts per serving:
- Energy in kcal about 642
- Fat about 46g
- Carbohydrates about 24g
- Protein about 31g
This is needed
This is needed
for 2 people
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Filling
- 50 g dried cranberries
- 3 tbsp olive oil
- 1 onions, finely chopped
- 2 garlic clove, finely chopped
- 2 tbsp tamarind paste
- 20 g hazelnuts, coarsely chopped
- 2 tbsp coriander, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
Trout
- 2 trout (organic), ready to cook
- 0.5 tsp salt
- 2 tbsp olive oil
- a little pepper
And that's how it's done
And that's how it's done
Filling
Soften the cranberries in warm water for approx. 20 mins. Heat the oil in a non-stick frying pan. Sauté the onion for approx. 15 mins., stirring occasionally until they brown. Drain the cranberries, add with the garlic and tamarind paste, cook for approx. 10 mins. Add the hazelnuts, coriander and parsley, allow to cool slightly.
Trout
Rinse the fish inside and out in cold water, pat dry, brush both sides with oil, season inside and out. Stuff the fish with the filling, place on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in an oven preheated to 200°C (convection).
