Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Stuffed Trout with Yogurt Sauce.


    Posts : 897
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Stuffed Trout with Yogurt Sauce.

    Post  Admin on Sat Aug 17, 2013 2:37 am

    serves 4
    1 boned trout, (about 900 g (2 lb) in boned weight)
    225 g (8 oz) ham
    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

    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 180C (350F)/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.

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