Nutty Trout Recipe

SpotX Wild Foods Guide: Recipe from Peter Richards
Prep:20 minutes Cook:20 minutes Difficulty:2
  • 1 trout, gilled and gutted.
  • 2 cups macadamia nuts, chopped finely in blender.
  • 2 cups pitted prunes, chopped finely.
  • 2 tablespoons Madeira sherry.
  • 2 cups fresh breadcrumbs.
  • 1 medium-sized lemon, zested then squeezed.
  • 1 tablespoon chopped Italian parsley.
  • 1 teaspoon dill, chopped.
  • 1 teaspoon olive oil.
  • Sea salt and ground pepper.
  • Mix prunes, sherry and breadcrumbs together.
  • Mix in parsley and dill, along with seasoning.
  • Rub zest over fish and in gut, then force mixture firmly into gut cavity.
  • Secure by sewing with butcher’s string or with toothpicks.
  • Bake uncovered in oven dish at 200°C, 15 minutes per 500 grams trout.
  • Prior to serving drizzle with lemon juice and garnish with dill.
  • Standard prunes can be substituted with lemon/orange-flavoured ones.

Trout The various species of trout were introduced, but unlike rabbits, stoats, wallabies, possums, goats and the like, trout has not turned around and bitten us in the backside.
Our pristine waters have proven an ideal environment for several species of trout, which have acclimatised well.
And unlike England, trout and trout fishing is available to all Kiwis prepared to buy a license, rather than just a privileged few. Trout are available throughout New Zealand and countless visitors have been attracted to our shores in pursuit of them; following in the footsteps of noted writer and angler Zane Grey, who fished here and wrote about his experiences in the late 1920s.

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