Trout with prunes

2 servings

60 minutes

The recipe is taken from the book "Cuisines of the World. Jewish cuisine.

Energy value per serving

• Calories: 1029.9
• Proteins: 105.6g
• Fats: 39.8g
• Carbohydrates: 65.7g

Ingredients

• River trout: 1 pc
• Chicken egg: 1 pc
• Pitted prunes: 100 g
• Rice: 5 tbsp
• Ground black pepper: to taste
• Salt: to taste
• Butter: 1 tbsp
• Vegetable oil: 2 tbsp

Cooking steps

1. Clean the trout, gut it, and wash it well inside and out.

   Required ingredients:

   • River trout: 1 piece

2. Boil the egg and then chop it finely.

   Required ingredients:

   • Chicken egg: 1 piece

3. Wash the prunes, soak in hot water for 15-20 minutes, then lightly squeeze and chop finely.

   Required ingredients:

   • Pitted prunes: 100 g

4. Mix rice, egg, and prunes in a bowl, season with salt and pepper to taste.

   Required ingredients:

   • Rice: 5 tablespoon
   • Chicken egg: 1 piece
   • Pitted prunes: 100 g
   • Ground black pepper:  to taste
   • Salt:  to taste

5. Rub the fish with salt inside and out.

   Required ingredients:

   • Salt:  to taste

6. Melt the butter and thoroughly coat the trout with it.

   Required ingredients:

   • Butter: 1 tablespoon

7. Stuff the belly with prepared minced meat, sew it with culinary thread or secure it with toothpicks.

8. Grease the baking tray with vegetable oil and place the fish on it.

   Required ingredients:

   • Vegetable oil: 2 tablespoons

9. Bake in an oven preheated to 200 degrees for 45–50 minutes.

10. Remove culinary threads or toothpicks before serving.