Trota ripiena

trota ripiena · from Umbria · Main Courses

Ingredients (serves 4)

• 4 fresh trout, cleaned and ready to cook
• ideally boned from the back
• 100 g fresh white bread, crust removed
• 100 ml milk
• 1 egg
• 80 g grated parmesan or Grana Padano
• 1 garlic clove, finely chopped
• 1 bunch of flat-leaf parsley, finely chopped
• zest of half a lemon
• 50 g pine nuts or chopped walnuts
• Salt
• Pepper
• freshly grated nutmeg
• 4 tbsp olive oil
• 2 tbsp butter
• a few lemon slices
• a few sprigs of fresh thyme.

Preparation

1. Cut the white bread into small cubes and soak in the milk until soft, then squeeze well and place in a bowl.
2. Add the egg, grated cheese, garlic, parsley, lemon zest and pine nuts.
3. Season with salt, pepper and a pinch of nutmeg and mix everything into a smooth stuffing.
4. Rinse the trout inside and out and pat dry, then season lightly inside with salt and pepper.
5. Distribute the stuffing evenly into the cavities of the trout without packing it too tightly, as the stuffing expands slightly while cooking.
6. Secure the fish with kitchen string or close them with small wooden skewers.
7. Preheat the oven to 200°C.
8. Brush an ovenproof dish with olive oil, place the trout in it and drizzle with the remaining olive oil.
9. Dot the fish with a few small knobs of butter and top with the lemon slices and thyme.
10. Bake for about 20–25 minutes until the skin is crispy and the flesh is cooked through.
11. Remove the kitchen string before serving.
12. Serve with braised fennel or a simple green salad.