Moroccan Trout

Summary

Ingredients

• 4 trout (s)

For the filling:

• 2 onions)
• 30 g rice, cooked
• 100 g date (s)
• 60 g almond (s)
• 4 tablespoon coriander greens, chopped
• 1 teaspoon cinnamon
• 60 g butter, melt
• 0.5 teaspoon ½ pepper, ground
• 0.5 teaspoon ½ ginger powder
• 2 teaspoons sugar
• 0.5 teaspoon ½ cinnamon

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Instructions

1. Remove, scale, and wash the trout.
2. Pat the trout dry with kitchen paper.
3. Roughly chop the dates, onions, and almonds.
4. Finely chop the fresh coriander.
5. In a bowl, mix the dates, onions, almonds, coriander, and cooked rice.
6. Divide the mixture equally among the trout cavities and close each with small metal skewers or sew together with thread.
7. Place the stuffed trout on a baking sheet and brush evenly with melted butter.
8. Mix the pepper, ginger powder, and sugar, then sprinkle evenly over the trout.
9. Bake in a preheated oven at 160°C (320°F) with top and bottom heat for 20 minutes, or until the skin turns golden brown.
10. Just before serving, sprinkle cinnamon over the warm trout.