PISTACHIO, CAPER AND CHILLI-STUFFED TROUT

Replace the pistachios with blanched almonds if you prefer.

Preparation 10 minutes Cooking 10 minutes Serves 4

2 X 300G WHOLE TROUT, SCALED, CLEANED AND GUTTED

1 TBSP OLIVE OIL

FOR THE STUFFING

100G UNSALTED SHELLED PISTACHIOS, CHOPPED

40G CAPERS

50G PITTED GREEN OLIVES, ROUGHLY CHOPPED

1 RED CHILLI, SEEDED, FINELY CHOPPED 5 TBSP DILL, CHOPPED

5 TBSP MINT, CHOPPED

5 TBSP FLAT-LEAF PARSLEY, CHOPPED 4 TBSP EXTRA-VIRGIN OLIVE OIL

FOR THE TAHINI SAUCE

1 GARLIC CLOVE

70G TAHINI PASTE

1 TBSP LEMON JUICE

1

Preheat the oven to 180°C (160°C fan oven) gas mark 4. Make three slashes on either side of each trout. Mix the stuffing ingredients together and spoon into each slash. Put the fish on a non-stick baking sheet, drizzle with a little olive oil and sprinkle with sea salt and freshly ground black pepper. Put in the oven and cook for around 10 minutes.

Prepare the tahini sauce (this can be kept in the fridge for a few hours if you want to make it in advance). Crush the garlic with a big pinch of salt and add it to the tahini paste and lemon juice. Mix well, then whisk in 70ml water. Fillet the trout into four portions and serve with a little salad.

2