Ingredients

• 2 tbsp butter
• 1 onion
• finely chopped
• 1 garlic clove
• finely chopped
• 100g/3½oz button mushrooms
• sliced
• salt and freshly ground black pepper
• 75g/2½oz breadcrumbs
• 1 lemon
• zest only
• 1 tbsp finely chopped fresh mint
• 75g/2½oz flaked almonds
• 2 brown trout
• scaled
• gutted
• cleaned
• 1 tbsp olive oil

Directions

• Heat the butter in a pan over a medium heat.
• Add the onion
• garlic and mushrooms and fry for 3-4 minutes
• until the onion is soft
• then season well with salt and freshly ground black pepper.
• Place the mixture into a sieve to drain off any excess moisture. Press lightly to ensure as much liquid is removed as possible.
• Place the mushroom and onion mixture into a bowl and add the breadcrumbs
• lemon zest
• mint and almonds. Mix well.
• Stuff half of the mushroom mixture into the body cavity of each of the trout
• then wrap the trout flesh around to seal the stuffing into the cavity.
• Hold the trout flesh together by piercing with three or four cocktail sticks that have been soaked for five minutes in water.
• Heat the oil in a large clean frying pan. Add the stuffed trout and fry for 5-6 minutes on each side
• or until completely cooked through.
• To serve
• place the trout onto plates. If you like
• serve with chips.