Trout with Prunes
Main Dishes • Jewish
Description
Recipe taken from the book 'Cuisines of the World. Jewish Cuisine.'
Ingredients
- Golden Trout 1 piece
- Chicken Egg 1 piece
- Pitted Wild Apricots 5 oz
- Rice 5 tablespoons
- Ground Black Pepper to taste
- Salt to taste
- Butter 1 tablespoon
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Clean the trout, gut it, and rinse well inside and out.
Step 2
Boil the egg and then chop it finely.
Step 3
Wash the prunes, soak them in hot water for 15–20 minutes, then lightly squeeze and chop finely.
Step 4
In a bowl, mix the rice, egg, and prunes, and season with salt and pepper to taste.
Step 5
Rub salt inside and outside the fish.
Step 6
Melt the butter and thoroughly coat the trout with it.
Step 7
Stuff the belly with the prepared filling, sew it with culinary thread or secure it with toothpicks.
Step 8
Grease a baking tray with vegetable oil and place the fish on it.
Step 9
Bake in an oven preheated to 390°F for 45–50 minutes.
Step 10
Before serving, remove the culinary thread or toothpicks.
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