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Herby Stuffed Trout with Orange & Almonds
Ingredients
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½ teaspoon Ground Coriander
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1 teaspoon Season-All
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Ground Black Pepper , to season
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25 gram (1 ounce) flaked almonds, toasted
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4 oranges
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75 gram butter
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4 medium trout, gutted and cleaned, heads and tails removed if desired
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2 teaspoon arrowroot
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1 tablespoons light brown sugar
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125 gram (5 ounce) couscous
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1 teaspoon Dried Thyme
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1 teaspoon Marjoram Herb
Key Products
Instructions
- 1 Pre-heat oven to 190°C, 375°F, Gas Mark 5.
- 2 Prepare the couscous as per packet instructions. Add the Thyme, Marjoram, Coriander, ½ of the Perfect Shake Season-All, ½ of the almonds, grated zest from 1 orange and 25g of butter in a mixing bowl and mix all ingredients thoroughly.
- 3 Divide the couscous between the cleaned cavities of the fish and arrange in an ovenproof dish. Squeeze the juice of ½ an orange and pour over the fish, reserve the other ½ of the orange for garnish. Sprinkle with the remaining Season-All. Place a knob of the rest of the butter on each fish and cook in the oven for 30 minutes or until the flesh is tender. Baste occasionally.
- 4 Squeeze the juice from the 3 remaining oranges, and blend with the arrowroot and sugar in a small pan, bring to the boil and stir until thickened.
- 5 Serve each fish garnished with a little of the orange sauce, a sprinkling of flaked almonds and twists of orange cut from the remaining fruit.
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