Persian trout

Persian trout

Total: 1 hr 10 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 642 kcal
, Fat: 46 g
, Carbohydrate: 24 g
, Protein: 31 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g dried cranberries
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp tamarind paste
20 g hazelnuts, coarsely chopped
2 tbsp coriander, finely chopped
2 tbsp flat-leaf parsley, finely chopped


2 trout (organic), ready to cook
½ tsp Fine Food Blue Persian Salt
a little pepper
2 tbsp olive oil
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How it's done

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Soften the cranberries in warm water for approx. 20 mins. Heat the oil in a non-stick frying pan. Sauté the onion for approx. 15 mins., stirring occasionally until they brown. Drain the cranberries, add with the garlic and tamarind paste, cook for approx. 10 mins. Add the hazelnuts, coriander and parsley, allow to cool slightly.


Rinse the fish inside and out in cold water, pat dry, brush both sides with oil, season inside and out. Stuff the fish with the filling, place on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in an oven preheated to 200°C (convection).

Good to know
Serve with: Rice


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