Trout Stuffed with Dried Plums

This is the first time I decided to sacrifice a goodness of trout in ways different from the traditional ones, with knife and fork! In my vision, trout is the king of freshwater fish, and ruining it would be a capital sin. However, this time I faced my fears and prepared it differently; its taste was so pleasant that I did not regret the choice at all. The resemblance to smoked trout, a mountain specialty, convinced me that I made a good choice.

Everything starts with a careful look into the trout's eyes: if we meet a clear and frightened gaze, we know the fish is fresh. As a sign of gratitude, we salt it and immerse it in lemon juice for half an hour. In the meantime, we take care of the vegetables: we peel two carrots and two sweet potatoes, and then we head to the balcony to cut a few leaves from the lemon tree, even though it looks anemic.

After preparing the vegetables, we carefully take each trout and open its belly, where we add slices of lime and smoked dried plums to give it a special taste. We sprinkle a little salt and add a bit of oil in each belly. We stuff a few lemon leaves inside, making sure the fish will not hear the sizzle in the oven, but will only sniff the aromas of the ball.

We choose a suitable tray and grease it with a spoonful of oil, creating a mattress of carrots and sweet potatoes on which we place the trout. We carefully season, sprinkle some dried plums on top, and cover everything with fern leaves, drizzling oil here and there for extra flavor.

The oven is ready, and the trout should stay there for half an hour to three-quarters of an hour. My advice is not to use aluminum foil to cover the tray, but rather fern branches or other aromatic herbs, as this way the fish will get a brown crust, the baking being even, not in steam. I prefer to serve the fish crispy, not wet.

In the end, prepare a delicious garlic sauce alongside the aromatic trout, and the guests will be delighted! Although I should have waited for the "Fish Release", time did not have patience with me, so I did not wait either, putting aside conventions. This recipe is a culinary experience that you must try; you won't regret it!

 Ingredients: trout 4 pieces dried plums 15-20 pitted fruits lime 1 piece lemon leaves salt with herbs de Provence carrots 2 roots sweet potatoes 2 bulbs fern twigs or other greens oil garlic

 Tags:  greenery carrots potatoes oil over lemon plum gluten-free recipes lactose-free recipes recipes for children recipes for diabetics recipes for hepatitis recipes for hypertensives fat-free recipes