WHOLE TROUT WITH FES­TIVE STUFF­ING

LOSE IT! - - Food / Christmas -

SERVES 6

• 2 whole trout (ap­prox­i­mately 400g each), gut­ted and cleaned for stuff­ing • Hi­malayan salt and black pep­per • 3 lemons, sliced (re­serve one for serv­ing) • wa­ter­cress, to gar­nish

FOR THE STUFF­ING

• 300g cau­li­flower, broc­coli & kale rice, pan-fried un­til golden • 50g whole al­monds, chopped • ¼ cup crème fraîche • 50g Pecorino cheese, grated • 1 egg, beaten • Hi­malayan salt and black

pep­per

1. Pre­heat the oven to 190˚C. Place the trout on a sur­face and sea­son it well, both inside and on the sur­face of the skin. Line the trout cav­i­ties with le­mon slices.

2. For the stuff­ing: Mix all the stuff­ing in­gre­di­ents in a bowl and sea­son it well. Spoon the stuff­ing into the cav­i­ties and se­cure the trout with string.

3. Bake the trout for 30 min­utes or un­til it is cooked through.

4. To serve: Re­move the string, slice each trout into three por­tions and serve with le­mon slices and wa­ter­cress.

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