1 boned trout, (about 900 g (2 lb) in boned weight)
225 g (8 oz) ham
Water
1 small green pepper, seeded and finely chopped
2 small onions, finely chopped
1 slice bread, made into crumbs
60 ml (4 tbsps) lemon juice
140 ml (1/4 pint) natural yogurt
5 ml (1 tsp) garlic powder
10 ml (2 tsps) chopped coriander
Salt and pepper
225 g (8 oz) ham
Water
1 small green pepper, seeded and finely chopped
2 small onions, finely chopped
1 slice bread, made into crumbs
60 ml (4 tbsps) lemon juice
140 ml (1/4 pint) natural yogurt
5 ml (1 tsp) garlic powder
10 ml (2 tsps) chopped coriander
Salt and pepper
method
1. Have the fishmonger bone the trout, leaving the head and tail on the fish.
2. Combine ham with the green pepper, onion, breadcrumbs and lemon juice.
3. Sprinkle the fish cavity with salt and pepper.
4. Stuff the fish with the sausage mixture and place on lightly-oiled foil. Seal the ends to form a parcel and bake in a pre-heated 180°C (350°F)/Gas Mark 4 oven for about 20-30 minutes, or until the fish feels firm and the flesh looks opaque.
5. Combine the yogurt, garlic powder, coriander and seasonings to taste.
6. Remove the fish from the foil and transfer to a serving plate. Spoon some of the sauce over the fish and serve the rest separately.
2. Combine ham with the green pepper, onion, breadcrumbs and lemon juice.
3. Sprinkle the fish cavity with salt and pepper.
4. Stuff the fish with the sausage mixture and place on lightly-oiled foil. Seal the ends to form a parcel and bake in a pre-heated 180°C (350°F)/Gas Mark 4 oven for about 20-30 minutes, or until the fish feels firm and the flesh looks opaque.
5. Combine the yogurt, garlic powder, coriander and seasonings to taste.
6. Remove the fish from the foil and transfer to a serving plate. Spoon some of the sauce over the fish and serve the rest separately.
serving amount
serves 4
rate this recipe
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
