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. If you have not already done so, remove, scale and wash the trout.
2. Pat the trout dry with kitchen paper.
3. Roughly chop the dates, onions and almonds. (Shouldn`t be too small and not too big).
4. Finely chop the fresh coriander.
5. Mix the dates, onions, almonds, coriander and cooked rice in a bowl.
6. Pour equal parts of this mixture into the trout and close with small metal skewers or roughly sew together with a thread as with the roulades.
7. Place the fish on a baking sheet and brush with melted butter.
8. Mix the pepper, ginger powder and sugar and sprinkle the trout evenly with it.
9. Depending on the size of the trout, bake in the preheated oven for approx. 20 minutes at 160 ° C top / bottom heat until the skin has turned golden brown.
10. Just before serving, sprinkle a little cinnamon on the warm trout.