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Barbecued Trout With Pine Nut Filling Recipe
|For pinenut filling|
|Bacon rashers||2 , chopped|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Chopped chives||2 Tablespoon|
|Shallots||3 , chopped|
|Stale breadcrumbs||2 Cup (32 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2086 Calories from Fat 924
% Daily Value*
Total Fat 105 g160.8%
Saturated Fat 22 g110.1%
Trans Fat 0 g
Cholesterol 556 mg
Sodium 2011.5 mg83.8%
Total Carbohydrates 68 g22.7%
Dietary Fiber 5 g20.1%
Sugars 8.9 g
Protein 212 g424.2%
Vitamin A 63.9% Vitamin C 49.1%
Calcium 65% Iron 114.5%
*Based on a 2000 Calorie diet
Open fish out as flat as possible, skin side up.
Run rolling pin firmly down backbone, starting from tail.
Turn trout over, with a sharp knife cut through backbone at each end of fish.
Gently lever backbone out, remove any remaining bones.
Fill cavity of fish with Pinenut Filling.' Place each trout on greased sheet of aluminium foil.
Slice gherkins into fine strips; sprinkle over trout.
Fold aluminium foil over top and seal ends completely.
Barbecue until fish are tender.
Pinenut Filling: Fry bacon until crisp, add pinenuts, fry a minute more; drain.
Stir in remaining ingredients.