River Trout Stuffed with Cornel Berries
Main Dishes • Yugoslavian
Description
River trout stuffed with cornel berries
Ingredients
- Trout 2 pieces
- Meyer Lemon Juice 0 fl oz
- Cornel Berries 5 oz
- Spices to taste
- Olive Oil 0 fl oz
- Walnuts 0 oz
- Dry White Wine 5 fl oz
- Garlic 2 cloves
- Tarragon to taste
Step-by-Step Guide
Step 1
Clean, wash, and gut the trout without breaking the belly, then season with salt and pepper.
Step 2
Blanch the dried cornel berries in boiling water, chop finely, mix with crushed walnuts and tarragon leaves, and drizzle with lemon juice.
Step 3
Stuff the fish bellies tightly with the mixture.
Step 4
Pour olive oil into a small, thin baking dish, heat it, place the fish in, and put it in the oven.
Step 5
Wait about ten minutes — the fish should brown slightly, and the oil should be heated (but not smoking).
Step 6
Remove the baking dish, add the chopped garlic to the oil, and wait a couple of minutes — this depends on the oil temperature and the size of the garlic cloves. Do not let it turn to charcoal.
Step 7
Then pour dry white wine into the oil, something like a light Riesling. It's a bit tricky with milliliters; it depends on the dish, roughly — the oil-wine mixture should be about halfway up the height of the fish.
Step 8
Place it back in the oven and wait for the alcohol to evaporate. You can loosely cover the baking dish with foil.
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