Celery stuffed trout recipe
information
Top the fish with pats of herb butter if liked or garnish with thin orange and lemon slices or a sprinkling of herbs. Serve with potatoes boiled in their skins and oven-baked tomatoes.
ingredients
4 rainbow trout, each weighing 300-350 g (10 - 12 oz), cleaned with heads and tails left on
margarine, for greasing
celery leaves, to garnish
margarine, for greasing
celery leaves, to garnish
Celery stuffing
25 g (1 oz) margarine or butter
1 tablespoon vegetable oil
1 small onion, finely chopped
2 large celery stalks, finely chopped
75 g (3 oz) fresh wholemeal breadcrumbs
finely grated zest of 1 orange
finely grated zest of 1/2 lemon
1 teaspoon dried basil
1 teaspoon mustard powder
1 egg, beaten
2 - 3 tablespoons fresh orange juice
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 small onion, finely chopped
2 large celery stalks, finely chopped
75 g (3 oz) fresh wholemeal breadcrumbs
finely grated zest of 1 orange
finely grated zest of 1/2 lemon
1 teaspoon dried basil
1 teaspoon mustard powder
1 egg, beaten
2 - 3 tablespoons fresh orange juice
salt and freshly ground black pepper
method
1. Heat the oven to 190°C (375°F) Gas 5. Cut out and grease 4 foil squares each large enough to contain a whole rainbow trout.
2. Make celery stuffing: heat the margarine and oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add celery and cook for a further 2 - 3 minutes, stirring the mixture once or twice.
3. Remove from the heat and stir in the breadcrumbs, orange and lemon zests, the basil and mustard. Stir in the egg and enough orange juice just to bind. Season to taste with salt and pepper.
4. Spoon the stuffing into the trout cavities, dividing it equally between them. Place each trout on a piece of greased foil and seal tightly to make neat parcels.
5. Place the parcels on a baking tray and cook in the oven for 25-30 minutes until the fish is cooked through and the flesh flakes very easily when pierced with a sharp knife.
6. Open up the foil parcels and carefully transfer the trout to a warmed serving plate. Garnish with celery leaves and serve at once.
2. Make celery stuffing: heat the margarine and oil in a saucepan, add the onion and fry gently for 5 minutes until soft and lightly coloured. Add celery and cook for a further 2 - 3 minutes, stirring the mixture once or twice.
3. Remove from the heat and stir in the breadcrumbs, orange and lemon zests, the basil and mustard. Stir in the egg and enough orange juice just to bind. Season to taste with salt and pepper.
4. Spoon the stuffing into the trout cavities, dividing it equally between them. Place each trout on a piece of greased foil and seal tightly to make neat parcels.
5. Place the parcels on a baking tray and cook in the oven for 25-30 minutes until the fish is cooked through and the flesh flakes very easily when pierced with a sharp knife.
6. Open up the foil parcels and carefully transfer the trout to a warmed serving plate. Garnish with celery leaves and serve at once.
serving amount
serves 4
rate this recipe
9.5
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more information
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