Stuffed Rainbow Trout Fillet
Ingredients
Instructions
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Boil rice with pinch of saffron and stock cubes for 10-12 minutes, following packet directions. Allow to cool.
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Melt butter and cook sliced leek over gentle heat until softened. Allow to cool.
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Preheat barbecue to high.
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Once cooled, mix the rice and leek with currants, almonds, fresh dill, spring onions, fresh parsley, lemon zest and salt and pepper, to taste.
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Salt the skins of the trout fillets and butter some baking paper to prevent sticking. Lay out 5 pieces of string and place trout fillet skin side down on string. Pile with half of the rice stuffing and place second fillet, skin side up, on top. Repeat again for the other 2 fillets.
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Tightly tie at 4cm/1.5” intervals and cut off excess string. Enclose in buttered baking paper then wrap parcel in foil. (You end up with two parcels.) Grill on hot barbecue for 10 minutes per side, or until fish is cooked through and skin is crispy.
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Serve with basic lemon butter sauce and leafy salad if desired.
Note
Not suitable to freeze.
User Reviews
This was a neat idea – perhaps add the currants into the rice cooking water while cooking so they plump up and get a bit more juicy?
Salting the skin of the trout fillets before placing on the buttered paper helps them to crisp up.