Freshwater Aquaculture Association of British Columbia

Pan Fried Whole Trout with a Macadamia Nut and Prune Filling

Serves 4

Ingredients:

• 4 trout, plate sized, scaled and cleaned
• 1 1/2 cup macadarrda nuts, chopped fine
• 1 cup pitted prunes, chopped fine
• 1 tbls sweet sherry
• 1 1/2 cup fresh breaderumbs
• Seasoning - sea salt and pepper
• 1 lemon
• 1 tsp chopped parsley
• 1 tsp chopped dill
• 1 tsp olive oil
  

Cooking Directions:

1. Mix nuts, prunes, sherry and breadcrurnbs together.
2. Season and mix in parsley and dill.
3. Mould mixture into cavity of trout, secure with toothpicks or satay skewer.
4. Heat oil in medium hot pan, cook trout for 3-4 minutes each side.
5. Add a squeeze of lemon juice and garnish with fresh chopped chives or dill.

Note: This dish is excellent with new season asparagus, lightly blanched, cooked and tossed through crisp salad greens and vinaigrette, such as witlof, iceberg, rocket, mizuna and cos.