Save to your scrapbook
Baked Trout Stuffed with Rice, Hazelnuts and Rosemary
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 October 2006.