Whole trout bakes very successfully in
a claypot. This dish of tender fish, bulgur
wheat, diced salad vegetables and the fresh
flavours of mint and parsley, is perfect
for a light summer lunch or supper
Ingredients
Four 250 g trout, cleaned and heads removed
black pepper
4 tbsp dry white wine
lemon wedges, mint and parsley, to garnish
Ingredients for the stuffing
100 g bulgur wheat, soaked according to
the manufacturer's instructions
50 g finely diced cucumber
4 medium tomatoes, seeded and finely chopped
2 tbsp chopped mint
2 tbsp chopped parsley
1 tbsp lemon juice
60 ml plain low-fat yoghurt
Method
1. Presoak a claypot and line the bottom
with waxed paper. Wash the trout inside
and out, and pat dry using paper towels.
Season the cavities with pepper and set
aside.
2. For the stuffing, mix all the ingredients
together, except the yoghurt, and reserving
some mint and parsley for garnish, to serve
and season. Spoon some stuffing into the
cavity of each trout and transfer them to
the claypot. Any remaining stuffing mixture
can be chilled and served as a salad accompaniment.
Spoon the white wine over the trout, cover,
and place in a cold oven. Set the oven to
220°C/gas mark 7, and cook for 45 minutes
or until the trout are done.
3. Just before the end of cooking, blend
the yoghurt, mint, parsley and seasoning
together. Carefully remove the trout from
the pot, garnish with lemon wedges, mint
leaves and sprigs of parsley, and serve
with the sauce.
Protein: Medium
Saturated Fat: Low
Unsaturated fat: Low
Glycaemic Index: Low
Insoluble Fibre: Medium
Cholesterol: Low
Anti-Oxidant level: Low
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