Trout stuffed with spinach & pine nuts
- 25g pine nuts
- 15g butter
- 160g baby spinach
- 25g sultanas
- 2 whole trout
- Oil, for brushing
- Lemon wedges, to serve
In a large frying pan, cook the pine nuts on a medium heat until golden, tossing regularly. Put in a bowl.
Heat the butter in the pan. Add the spinach and cook, stirring, until it wilts.
Add the sultanas and pine nuts. Season and set aside.
Cut the heads and fins off each trout, then extend the cut in the belly down the entire length. Open out the fish and put it, belly-side down, on a board. Press down on the backbone with the palm of your hand, to loosen it. Turn the fish over and pull out the bones.
Stuff with the filling. Cut diagonal crosses in the skin, then brush with oil. Cook for 5-8 minutes on each side, until the flesh flakes easily. Or oven bake for 20 minutes at 190C/170C Fan/Gas 5.