Colour­ful, flavour­ful and light as air, Mediter­ranean cui­sine re­mains a hot favourite.

Friday - - Contents -


Prep time 30 mins Cook­ing time 40 mins to 1 hour Serves 6-8

1 trout (about 1 kg) 12 large vine leaves, washed 2 tbsp olive oil 2 lemons, sliced, and pit­ted olives, to gar­nish


1 tbsp olive oil 1 tbsp but­ter 1 onion, chopped 2 cups bas­mati rice 1 tsp Chi­nese five-spice 1 bay leaf 1 cin­na­mon stick 450ml boil­ing wa­ter 1 tsp salt 2 tbsp chopped flat-leaf pars­ley 1 lemon, zest of 4 tbsp toasted al­mond flakes, plus ex­tra for gar­nish 1 tbsp toasted pine nuts

Pre­heat the oven to 200°C. To pre­pare the fill­ing, heat oil and but­ter in a deep-fry­ing pan and sauté the onion un­til glossy. Add the rice, five-spice, bay leaf and cin­na­mon and sauté for an­other 2 min­utes or un­til all the rice is coated with the oil. Stir in the boil­ing wa­ter and salt,

cover and cook un­til rice is done, about 12 min­utes. Then, stir in the re­main­ing in­gre­di­ents and al­low to cool slightly. Rinse the fish and pat-dry with pa­per tow­els. Care­fully cut along its spine and re­move the bone. Sea­son the fish in­side and out with salt and pep­per and fill the cav­ity with the rice mix­ture (if there’s any ex­cess serve it along with the fish). Next, wrap the trout with the vine leaves – the head and tail can stick out – and se­cure with a thin string. Place on bak­ing pa­per in an oven­proof dish and bake for 45 min­utes.

Re­move the string once the fish is cooked, gar­nish with al­mond flakes, lemon and olives and serve im­me­di­ately.

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