Seafood Recipes - Grilled Stuffed Trout

Ingredients

• 2 large trout

• 45 ml/3 tbsp wine vinegar

• 6 large cloves garlic

• 2.5 cm/1l in ginger root

• 1 onion, coarsely chopped

• 5 ml/1 tsp garam masala

• 1.5 ml/1/2 tsp ground turmeric

• salt

• 45 mIl3 tbsp butter or ghee

Filling:

• 60 ml/4 tbsp ghee

• 1 onion, finely chopped

• 5 black peppercorns

• 4 cloves

• 2 bay leaves

• 2.5 cm/1 in cinnamon stick

• 1 black cardamom pod

• 100 g/4 oz/1/2 cup basmati or patna rice

• 5 ml/1 tsp garam masala

• 5 ml/1 tsp ground cumin

• 1.5 ml/1/4 tsp ground mace

• 1.5 ml/1/4 tsp grated nutmeg

• 150 g/5 oz mixed vegetables, cubed

• 100 g/4 oz/2/3 cup raisins

• 50 g/2 oz/1/2 cup blanched almonds, halved

• 25 g/1 oz/1/4 cup cashew nuts, halved

• 300 ml/1/2 pt/10 cups water

Garnish:

• 2.5 ml/1/2 tsp garam masala

• 15 ml/1 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

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Method:

1. Clean the trout and remove the eyes but do not remove the bones. Scrape the skin with a sharp knife to remove the scales and make 4-6 gashes on each side. Rub inside and out with salt then wash thoroughly.

2. Blend the wine vinegar, garlic, ginger, onion, garam masala, tur­meric and salt to a smooth paste in a blender or food processor. Rub the paste allover inside and outside the fish, cover and leave to marinate for 4 hours.

3. To make the filling, heat the ghee in a heavy-based pan and fry the onion and whole spices over a medium heat until golden. Add the rice and fry for 2 minutes. Stir in the ground spices then the mixed vegetables, raisins, nuts and water. Bring to the boil. cover and simmer over a low heat for 15 minutes until the rice is tender. Stir carefully.

4. While the rice is cooking, remove the fish from the marinade and fry until lightly on both sides for 5 minutes, Gently remove the skin and place the fish on a grill. Pour the marinade into the pan and fry until golden brown.

5. Rub it over the fish. Grill (broil) the fish under a low heat, basting as it cooks with the butter or ghee. Arrange the fish on a serving dish and place the filling between and around them. Pour over the sauce, sprinkle with the garnish ingredients and serve hot with nan, raita and dal.