Fish fish fish

I love fish and I particularly like trout, stuffed and poached for just the right amount of time, served simply with boiled potatoes and some green vegetables. Lovely. Here’s some I prepared earlier:

Wrapped up nicely

I managed to get the stuffing just right this time — one day I really must write this recipe down.

I know it includes (don’t ask about exact quantities, I just make them up):

  • Three good handfuls of toasted breadcrumbs
  • One good handful of toasted almonds, crushed
  • One tomato, de-seeded and finely chopped
  • One onion, peeled and finely chopped
  • Two cloves of fresh garlic, finely chopped
  • Juice and finely grated rind of one lemon
  • A good size knob of melted butter
  • A small handful of fresh tarragon, chopped
  • A splash of extra virgin olive oil
  • A pinch of ground nutmeg
  • Salt and pepper

That sounds about right but it’s not an exact science.

More fishiness

I thought they looked both beautiful and a little sad all tied up and laid side-by-side in my pan. They tasted delicious though.