Rainbow trout with goat’s milk filling

By Kirstin Buick
15 February 2013

Try this straightforward and delicious recipe.

Serves 4-6

Preparation time: 20 min

Cooking time: 10-15 min

FISH

2 large rainbow trout fillets (840 g in total), deboned

pink salt

pink pepper corns

juice of 2 limes

FILLING

zest of 2 limes

bunch of chives, 45 ml (3 T) of it chopped

100 g almonds or pistachios, roasted

200 g goat’s milk cheese or herbed cream cheese

TO FINISH

oil for deep frying

fresh ginger, sliced into strips

spring onions, sliced thinly

few fresh coriander leaves

extra pink salt and pepper

limes for serving

Preheat the oven to 230 °C.

1. Remove any small bones from the fillets using small tweezers. Grind the pink salt and pepper over. Flavour with the lime juice. Set aside.

2. Filling: Mix the lime zest, chives, almonds or pistachio nuts and cheese. Place 1 fillet skin-side down on a wooden board. Spread with the filling and place the chives on top.

3. Top with the other fillet, skin-side up. Tie together with twine.

4. To finish pour a little oil in an oven-proof pan and cook the fish quickly on the stove until the bottom skin is crispy. Place the pan on a high oven rack and bake until just done, about 5-10 minutes.

5. Heat the oil in a saucepan and deep-fry the ginger and some of the spring onions (keep a few fresh). Drain on paper towel.

6. Place the fish on a large serving plate, remove the string and place the fried spring onions, coriander leaves and fresh spring onions on top. Serve with coarsely ground pink salt and pepper and lime wedges.

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