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Baked Trout Stuffed with Rice, Hazelnuts and Rosemary
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Inspired by Bulgarian stuffings for the Christmas carp, this mixture of rice with nuts and rosemary is equally good with trout. It’s a simple combination, but one that brings out the best in the fish.
Trout is a fish that fares better with wines that have plenty of body and moderate acidity, such as a rosé, rather than the usual crisp white. The herby, nutty filling also helps this match.
Typical values per serving:
This recipe was first published in Sun Oct 01 01:00:00 BST 2006.