Stuffed trout Recipe

• 1 tbs butter
• 1/2 onion, finely chopped
• 1 garlic clove, finely chopped
• 50 g mushrooms, (button mushrooms),sliced
• Salt and pepper
• 1/4 cup breadcrumbs, dry
• 1/2 lemon, zest only
• 1/4 tbs finely chopped fresh mint or ½ tsp dry mint
• 40 g almonds, ground
• 2 trout, scaled, gutted, cleaned
• 1 tbs olive oil

Directions

1.

Sauté onion, garlic and mushrooms in butter and for 3-4 minutes, until the onion is soft; season with salt and black pepper.

2.

Place the mixture into a sieve to drain off any excess moisture. Press lightly to ensure as much liquid is removed as possible.

3.

Transfer to a bowl and add the breadcrumbs, lemon zest, mint and almonds. Mix to combine.

4.

Fill the body cavity of each of the trout with the mushroom mixture, then close the filled cavity with wooden or metal toothpicks.

5.

Fry the stuffed trout in hot oil for 5-6 minutes on each side, or until completely cooked through.

6.

Serve with potato salad.