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Trout Stuffed With Tabbouleh

   

 

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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