for 2 person

Filling

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

Trout

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

How it's done

Filling

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.

Trout

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).

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