Trout with prunes
2 servings
60 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
Calories1029.9kcal
Proteins105.6grams
Fats39.8grams
Carbohydrates65.7grams
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
1
Clean the trout, gut it, and wash it well inside and out.
- River trout: 1 piece
2
Boil the egg and then chop it finely.
- Chicken egg: 1 piece
3
Wash the prunes, soak in hot water for 15-20 minutes, then lightly squeeze and chop finely.
- Pitted prunes: 100 g
4
Mix rice, egg, and prunes in a bowl, season with salt and pepper to taste.
- 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.
- Salt: to taste
6
Melt the butter and thoroughly coat the trout with it.
- 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.
- 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.
